Creamy White Chicken Enchiladas
Servings: 6
Calories: 758kcal
Ingredients
- 2 cups shredded cooked chicken (can use rotisserie chicken)
- 3 cups shredded Colby-Jack cheese (divided)
- 8 oz cream cheese (softened)
- 1 tsp onion powder
- 1 tsp cumin
- 10 8-inch flour tortillas (can use corn tortillas)
- 1/4 cup butter
- 1/4 cup cornstarch (or all-purpose flour)
- 2 cups chicken broth
- 1-1/2 cups sour cream
- 1/2 cup salsa verde
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl combine chicken, 1 cup shredded cheese, softened cream cheese, onion powder and cumin. Mix until well combined.
- Spoon about 1/4 cup (60mL) chicken mixture into center of each flour tortilla and roll up tightly. If using corn tortillas read about warming them first in notes below. Place seam side down, in a single layer in a greased 13- by 9-inch (33 by 23 cm) baking pan (use metal or foil pan if freezing for later).
- Time to make the white sauce now. In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let brown).
- Add chicken broth; cook, whisking constantly for 3 to 4 minutes until sauce thickens and starts to simmer. Remove from heat. Allow to cool slightly for 5 minutes.
- Add sour cream and salsa verde to white sauce, whisking until well combined. Stop right now and give the sauce a taste. Be the chef! If you want it spicier, add more salsa verde. If you want more flavor add a dash of onion powder or celery salt. When it's jussst right you pour the sauce over your enchiladas. Spread to cover them all.
- Top with remaining cheese.
- Bake uncovered in oven for 20-25 minutes, until sauce is bubbly and cheese on top is melted.
- Then turn your broiler on high and broil for 1-2 minutes until cheese on top is bubbly and starting to get golden in spots. Be careful not to burn it! Then remove from heat, let cool 5 minutes and serve.
Notes
MAKE AHEAD FREEZER ENCHILADAS:
To make this as a freezer meal, allow sauce to cool before pouring over the enchiladas. Don't bake. Wrap the uncooked enchiladas pan tightly with plastic wrap, pressing down gently to remove air. Cover with foil, label and freeze. Best if used within 4 months.
Then to bake from frozen preheat oven to 350°F. Remove foil and plastic wrap, then replace cover again with foil. Place in oven and bake, covered for 45 minutes. Remove foil and bake 15-20 minutes more until sauce is bubbly and cheese is melted on top. If desired turn broiler on and broil 2-3 minutes until cheese is bubbly and golden brown. Remove from oven, let cool 5 minutes then serve. -->OR use the EXPERT STYLE make ahead & freeze enchiladas cooking plan (non- soggy version, tastes fresher but also has several extra steps). Just follow the steps in the blog post above where you freeze the sauce separately from the enchiladas. IF USING CORN TORTILLAS INSTEAD OF FLOUR:
To make this as a freezer meal, allow sauce to cool before pouring over the enchiladas. Don't bake. Wrap the uncooked enchiladas pan tightly with plastic wrap, pressing down gently to remove air. Cover with foil, label and freeze. Best if used within 4 months.
Then to bake from frozen preheat oven to 350°F. Remove foil and plastic wrap, then replace cover again with foil. Place in oven and bake, covered for 45 minutes. Remove foil and bake 15-20 minutes more until sauce is bubbly and cheese is melted on top. If desired turn broiler on and broil 2-3 minutes until cheese is bubbly and golden brown. Remove from oven, let cool 5 minutes then serve. -->OR use the EXPERT STYLE make ahead & freeze enchiladas cooking plan (non- soggy version, tastes fresher but also has several extra steps). Just follow the steps in the blog post above where you freeze the sauce separately from the enchiladas. IF USING CORN TORTILLAS INSTEAD OF FLOUR:
- I like to use 8-inch large corn tortillas but if you cannot find them, you can use smaller ones. Just know you'll use more tortillas since they are small.
- Corn tortillas need to be warmed up before filling or they can crack.
- Here is the method I prefer most to warming them up. Preheat your oven to 300°F. Place your corn tortillas on a baking sheet lined with parchment paper. Spray both sides of tortillas with cooking spray or brush lightly with olive oil. Bake in preheated oven for 3-4 minutes or until soft and workable. Then they are ready to be filled with chicken mixture.
- If you are worried your kids will see the green pieces in the salsa verde and not want to eat it, I'd suggest adding it to a blender and pureeing it until smooth. Then they won't notice!
- I tested out several brands of salsa verde and canned diced green chilis and the mildest one I have found is Victoria Mild Salsa Verde Thick n Chunky. It's mild in spice but deep in flavor so its the one I recommend.
- You can use a rotisserie chicken or cook your own up. My favorite method is to add your a few chicken breasts to a baking pan. Add 1/4 cup water to pan. Sprinkle top of chicken with some salt, cumin, and pepper. Cover and bake at 350°F degrees for 40-45 minutes.
- You could also slow cook it for several hours using those spices. Or boil it until cooked through on the stove. The best flavors will be rotiesserie, baking it or slow cooking it.
- Allow the chicken to cool slightly, then take two forks and shred chicken. You can also use a stand mixer with paddle attachment, and pulse the chicken a few times to shred quickly.
Nutrition
Calories: 758kcal | Carbohydrates: 36g | Protein: 35g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 170mg | Sodium: 1404mg | Potassium: 453mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1656IU | Vitamin C: 6mg | Calcium: 579mg | Iron: 3mg