White Chicken Enchiladas
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 5 servings.
I adapted the recipe for these rich and creamy white chicken enchiladas from a cooking class I had a while back. —Janice Montiverdi, Sugar Land, Texas
Ingredients
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1 tablespoon vegetable oil
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1 small onion, chopped
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1 small green pepper, chopped
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1 jalapeno pepper, seeded and chopped
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5-1/2 cups cubed cooked chicken
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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3 cups chicken broth
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1 to 2 tablespoons ground cumin
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1 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon white pepper
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1 cup sour cream
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12 flour tortillas (8 inches)
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1-1/2 cups shredded Monterey Jack cheese
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Optional: Fresh cilantro leaves and sliced jalapeno
Directions
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1.
Preheat oven to 350°. In a large skillet, heat oil over medium heat; add the onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from heat; set aside.
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2.
In a small saucepan, melt the butter over medium-high heat. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture.
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3.
Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining sauce over enchiladas.
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4.
Bake, uncovered, until the sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese; bake until the cheese is melted, 5-10 minutes. If desired, garnish with cilantro and jalapeno slices.
Nutrition Facts
2 enchiladas: 1048 calories, 52g fat (23g saturated fat), 225mg cholesterol, 1979mg sodium, 76g carbohydrate (3g sugars, 5g fiber), 67g protein.
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