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Per serving
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- 1
Cook the filling
Preheat the oven to 350°F. In a large skillet, heat the canola oil over medium heat. Add the chopped onion, chopped green pepper, and seeded, chopped jalapeno. Cook and stir until tender, 5-7 minutes. Stir in the cubed cooked chicken, then remove from the heat and set aside.
- 2
Make the white sauce
In a small saucepan, melt the cubed butter over medium-high heat. Stir in the flour until smooth. Add the chicken broth, cumin, garlic powder, salt, and white pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat and stir in the sour cream until creamy.
- 3
Combine and fill
Stir 1 cup of the sauce into the chicken mixture. Spoon about 1/2 cup of the chicken mixture down the center of each warmed tortilla, roll up, and place seam side down in a greased 13x9-inch baking dish. Pour the remaining sauce evenly over the top.
- 4
Bake
Bake uncovered until the sauce is bubbly and the filling is heated through, 15-20 minutes. Sprinkle the shredded Monterey Jack cheese over the top and bake until melted, another 5-10 minutes. Garnish with fresh cilantro and sliced jalapeno if you like.
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White Chicken Enchiladas
Created by: SundayPrepCo
Ingredients
- 1 tbsp canola oil
- 1 onion
- 1 green pepper
- 1 jalapeno pepper
- 5 1/2 cup cooked chicken
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cup chicken broth
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp white pepper
- 1 cup sour cream
- 12 flour tortillas
- 1 1/2 cup Monterey Jack cheese
Instructions
- Cook the fillingPreheat the oven to 350°F. In a large skillet, heat the canola oil over medium heat. Add the chopped onion, chopped green pepper, and seeded, chopped jalapeno. Cook and stir until tender, 5-7 minutes. Stir in the cubed cooked chicken, then remove from the heat and set aside.
- Make the white sauceIn a small saucepan, melt the cubed butter over medium-high heat. Stir in the flour until smooth. Add the chicken broth, cumin, garlic powder, salt, and white pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat and stir in the sour cream until creamy.
- Combine and fillStir 1 cup of the sauce into the chicken mixture. Spoon about 1/2 cup of the chicken mixture down the center of each warmed tortilla, roll up, and place seam side down in a greased 13x9-inch baking dish. Pour the remaining sauce evenly over the top.
- BakeBake uncovered until the sauce is bubbly and the filling is heated through, 15-20 minutes. Sprinkle the shredded Monterey Jack cheese over the top and bake until melted, another 5-10 minutes. Garnish with fresh cilantro and sliced jalapeno if you like.