Table of Contents » Meat Entrée

White Chicken Enchiladas


2-1/2 cups Cooked, Shredded Chicken
2 cups Chicken broth
3 Tablespoons Olive Oil
8 whole medium flour Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
4 teaspoon Cumin, Ground
1 teaspoon Chipotle, Powder
1/2 cup Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-1/2 cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Picante Sauce (optional)
Cilantro, Chopped


Heat 1 tablespoon olive oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, 1/2 teaspoon paprika, and 2 teaspoons Cumin. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika, 2 teaspoon cumin, and 1 teaspoon Chipotle. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you like, then bake at 350 for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.


Note: Because Monterey Jack Cheese is hard to find in Italy, I use 8 oz. Cheeder and 8 oz. Emmentaler.
Source: Ree Drummond (some ingredients altered by Devon Blosch)

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