White Chicken Enchiladas

Different variations of this recipe have been around for a long, long time. My mama made a version of it when I was a kid and it was always a huge hit in our house. This one was one of the meals she made on a regular basis while feeding her large family on a budget.

Once the awesomeness that is Pinterest came into my life, I stumbled upon this version from Let’s Dish and was happy to see that she made her own sauce instead of using cream of chicken soup (I have been trying to use less processed food in our home). I was even happier to realize that it doesn’t really take that much more time to make the sauce from scratch.

You can easily adjust this recipe to feed a larger crowd using a 13×9 baking dish, a bit more chicken and cheese, and a few more tortillas. I think you can use the same amount of sauce and it will work. 

This is a great dish to make ahead of time and keep in the freezer! 

One way to cut down on the prep time is to use a roasted chicken from a supermarket. We love the $4.99 chickens from Costco. For this recipe, I usually chop up one breast and one thigh.  

You can always cook up some chicken, too. This time I cooked three to four boneless thighs in some olive oil. Then I toss them into my Kitchenaid stand mixer with the paddle attachment to be shredded. Yes, it makes more dirty dishes, but it’s so darned convenient!

I have made a few changes to her recipe to suit our tastes. Here’s what I make, and it always gets, “Mmmmm, Mommy this is delicious!” from my three year-old son.

Ingredients:

  • 5 to 6 soft taco size flour tortillas
  • 2 to 3 cups shredded Monterey Jack cheese, divided
  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup sour cream or Greek yogurt (or half sour cream, half yogurt)
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • queso fresco (optional)
  • Chopped, fresh cilantro for garnish (optional)

Directions:

Spray the bottom of an 8×8 baking dish with a little bit of cooking spray or drizzle a teaspoon of olive oil in the bottom and rub it around.

Chop or shred your chicken and shred the cheese if you haven’t already. Mix together the chicken and 2 cups of the cheese. Distribute the chicken and cheese evenly among the tortillas.

Roll each one up and lay it into the baking dish, seam side down. (Yes, my tortillas were a little big for my baking dish.) Then set aside.

In a saucepan over medium-low heat, melt the butter. Once it’s melted add the flour and whisk, continuously for one to two minutes.

Continuing to whisk, add the chicken broth and milk very slowly. Bring the mixture to a boil (still whisking to prevent it from burning) to let it thicken.

Then add the oregano, black pepper and paprika (if you’re using it). The paprika is something I like to add, but it’s optional. It is SO not Mexican… but then again, neither is this dish really.

Add the sour cream and/or Greek yogurt and whisk to combine. This time I just used nonfat Greek yogurt. It cuts a lot of the fat in this dish and adds a little extra protein.

Add the green chiles and whisk to combine. I usually dump the can of green chiles onto my cutting board and chop them more. If they are smaller pieces, my son won’t try to pick them out.

Once everything is combined, turn off the heat and pour the sauce over the tortillas.

I then take a butter knife and gently poke along the sides of the dish and in between the tortillas to help the sauce ooze everywhere.

Sprinkle the remaining cheese on top. I like to also sprinkle some queso fresco on top too, but it’s optional.

If you are planning to freeze this dish, cover it with aluminum foil and pop it into the freezer for up to one week. Pull it out to thaw before baking.

Bake in a 425 degree F oven for 20 to 25 minutes or until the top is golden brown and bubbly. 

Top with cilantro as a garnish if you’d like. When tomatoes are in season, I like to top mine with fresh pico de gallo. My husband likes to add a drizzle of Tapatio sauce to his enchiladas.

This one always gets two thumbs up in our house.

Bon appetit!

White Chicken Enchiladas

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Ingredients
5 to 6 soft taco size flour tortillas
2 to 3 cups shredded Monterey Jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
1 cup sour cream or Greek yogurt (or half sour cream, half yogurt)
1 (4 oz) can diced green chiles
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
queso fresco (optional)
Chopped, fresh cilantro for garnish (optional)

Instructions
Spray the bottom of an 8×8 baking dish with a little bit of cooking spray or drizzle a teaspoon of olive oil in the bottom and rub it around.
Chop or shred your chicken and shred the cheese if you haven’t already. Mix together the chicken and 2 cups of the cheese. Distribute the chicken and cheese evenly among the tortillas.
Roll each one up and lay it into the baking dish, seam side down. Then set aside.
In a saucepan over medium-low heat, melt the butter. Once it’s melted add the flour and whisk, continuously for one to two minutes.
Continuing to whisk, add the chicken broth and milk very slowly. Bring the mixture to a boil (still whisking to prevent it from burning) to let it thicken.
Then add the oregano, black pepper and paprika (if you’re using it). The paprika is something I like to add, but it’s optional.
Add the sour cream and/or Greek yogurt and whisk to combine.
Add the green chiles and whisk to combine.
Once everything is combined, turn off the heat and pour the sauce over the tortillas.
Then take a butter knife and gently poke along the sides of the dish and in between the tortillas to help the sauce ooze everywhere.
Sprinkle the remaining cheese on top. I like to also sprinkle some queso fresco on top too, but it’s optional.
If you are planning to freeze this dish, cover it with aluminum foil and pop it into the freezer for up to one week. Pull it out to thaw before baking.
Bake in a 425 degree F oven for 20 to 25 minutes or until the top is golden brown and bubbly.

Notes
Top these with cilantro as a garnish if you’d like.
When tomatoes are in season, I like to top mine with fresh pico de gallo.
My husband likes to add a drizzle of Tapatio sauce to his enchiladas.

Adapted from Danielle from Let’s Dish
Mama Say What?! http://www.mamasaywhat.com/

One Response to White Chicken Enchiladas

  1. Pingback: Quick and Easy Freezer Meals Mama Say What?! | Mama Say What?!

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