My husband found an idea for these about two years ago on Pinterest and had been asking me to make them. While red enchiladas are not my favorite thing to eat, I was very curious about white ones. For Valentine’s Day 2012, I surprised him with these very very yummy white chicken enchiladas. They were delicious! Of course, I took the original recipe, and gave it a little make-over. Because, well, that’s what I love to do 😉
Incase you’re wondering, “So, how are these better than the Pinterest ones?” Here’s how:
My biggest addition was adding an onion! Yes, it is sooo needed in these.
Next, I added a bit more cheese on top, as well as inside the tortillas.
I also added a little bit of pepper jack cheese to give them an extra kick.
My favorite little sneaky swap was using reduced-fat sour cream instead of regular.
I also opted for low-sodium chicken broth.
I just made these again tonight for our little Saturday date-night at home, and let’s just say they were a very well-deserved treat after a busy day. We served them with a great fresh salsa that Andrew picked up from Costco, called Jack’s Special Medium Salsa by Garden Fresh Gourmet. We really enjoyed this salsa and thought it paired well with these enchiladas.
Go grab your favorite salsa, and give these White Chicken Enchiladas a try! And let me know what you think 🙂
- 1 small onion, diced
- 3 1/2 tablespoons butter
- 10 soft taco shells (flour)
- 2 cups cooked, shredded chicken*
- 3 cups shredded monterey jack cheese
- 1/2 cup shredded pepper jack cheese
- Salt and pepper to taste
- 3 tablespoons flour
- 2 cups low-sodium chicken broth
- 1 cup reduced-fat sour cream
- 1 (4 oz) can diced green chillies, drained
- Preheat oven to 350 degrees. Coat a 9×13 pan with cooking spray.
- In a medium sauce pan, melt 1/2 tablespoon butter, then add the onion and 1/2 teaspoon salt and cook until softened but not browned, 3 or 4 minutes. Transfer onion to a medium sized mixing bowl, and set aside.
- Rinse and dry sauce pan, and return to stove. Then melt the remaining 3 tablespoons butter, and whisk in flour and cook for about 1 minute. Gradually add the broth and whisk until smooth. Warm over medium heat until thick and bubbly. Remove from heat and stir in sour cream and chilies. Season with salt and pepper. (Do not boil.)
- Add the chicken, 1 1/2 cups monterey jack cheese, and pepper jack to the mixing bowl with the onions and stir together. Add salt and pepper to taste. Place a scoop (about 1/10th) of the filling in each tortilla, roll up tightly and place seem-side down in pan.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake for 22 minutes and then broil for 3 minutes to brown the cheese. Serve with salsa or picante sauce on the side.
*The best way to cook the chicken is in a large nonstick skillet, coated with cooking spray, or about 1-2 teaspoons oil. Season chicken with salt and pepper, and cook until chicken is cooked through, and no longer pink, about 7 minutes per side. Then transfer to a clean plate and let cool. When cool enough to handle, pull chicken apart by hand, and shred.
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