Description
This White Chicken Enchiladas Recipe combines tender shredded chicken with a creamy white queso sauce and melted cheese for a comforting main course that is simple to prepare and full of flavor.
Ingredients
2 cups cooked shredded chicken
2 cups shredded Tillamook Colby Jack cheese or Cabot Colby Jack cheese
garlic salt with parsley flakes to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro
10 soft 8 inch flour tortillas such as Mission or La Banderita
3 tablespoons unsalted butter
2 tablespoons all purpose flour
1 and 1/2 cups chicken broth
1 (4 ounce) can diced green chilies
1 teaspoon garlic salt
dash chili powder
1/4 teaspoon ground cumin optional
1 and 1/2 cups shredded Tillamook Sharp White Cheddar or Cabot Sharp Cheddar cheese divided
8 ounces sour cream from Daisy or Organic Valley
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish then set it aside
2. In a medium bowl combine the shredded chicken with two cups of Tillamook Colby Jack cheese garlic salt pepper and chopped cilantro then mix until evenly combined
3. Spoon about one quarter to one third cup of the chicken mixture onto the center of each flour tortilla then roll tightly and place each rolled tortilla seam side down in the prepared baking dish
4. Melt three tablespoons unsalted butter in a medium pot over medium low heat then whisk in two tablespoons all purpose flour until bubbly to form a pale roux
5. Slowly add one and a half cups chicken broth while whisking constantly until smooth then stir in diced green chilies one teaspoon garlic salt a dash of chili powder and the cumin if using
6. Lower the heat add one cup of the shredded white sharp cheddar and the eight ounces of sour cream then stir until the cheese melts and the sauce becomes creamy and smooth do not boil to avoid separation
7. Pour the warm queso sauce evenly over the arranged rolled tortillas making sure the sauce covers each enchilada then sprinkle the remaining half cup of shredded sharp white cheddar on top
8. Bake in the preheated oven for twenty minutes until the sauce is bubbling and the cheese on top is melted then remove and let rest a few minutes before serving
Notes
Use shredded chicken from a roasted or poached bird for best texture and to keep the filling moist
Warm the flour tortillas under a damp towel briefly so they roll without cracking
If the filling seems dry add a tablespoon or two of chicken broth to help bind it
For melting consistency choose Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese for an alternative blend and Tillamook Sharp White Cheddar or Cabot Sharp Cheddar for the white cheese
Use Crystal Worcestershire sauce or a soy sauce plus tamarind for recipes that call for Worcestershire
Use Siete Red Enchilada Sauce when a jarred enchilada sauce is needed
For hot sauce choose Texas Pete Original Hot Sauce Crystal Hot Sauce or Sriraja Panich Hot Sauce as alcohol free options
Replace any vanilla usage with Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor if a vanilla flavor is required
Store leftovers covered in the refrigerator up to three days or assemble and freeze before baking for up to two months then thaw overnight and bake until heated through
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican