White Chicken Enchiladas
Bake up a batch of these comforting White Chicken Enchiladas. This cheesy recipe combines tender chicken with a rich, creamy sour cream sauce and Monterey Jack.
Ingredients
- 2 1/2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup light sour cream
- 1 cup chicken broth
- 1/2 teaspoon cumin powder
- 2 tablespoons finely chopped jalapeños or canned green chilies
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups shredded cooked chicken breast
- 1 cup frozen corn thawed
- 1/2 cup sliced scallions
- 2 cups shredded Monterey Jack cheese
- 8 medium flour tortillas
Instructions
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook for 1 minute, until bubbly and golden.
- Gradually whisk in milk and chicken broth, and cook until thickened.
- Remove from heat and stir in sour cream, cumin, jalapeños, salt, and pepper.
- In a bowl, mix chicken, corn, scallions, and 1 cup of cheese.
- Fill each tortilla with the chicken mixture, roll up, and place seam side down in a greased baking dish.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake at 350°F for 25 minutes, until bubbly and lightly browned.
Nutrition
Calories: 751kcalCarbohydrates: 51gProtein: 46gFat: 40gSaturated Fat: 22gSodium: 1432mgFiber: 4g
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