Today’s recipe marks recipe number 200 on my blog! woohoo! Can’t believe how quickly the recipes added up in only 2 years. We are celebrating the 200th recipe with these cheesy, gooey, melt in your mouth white sauce enchiladas. These enchiladas are loaded with chicken, corn, green chilies, cilantro, and lots of cheese. And of course they are covered with a simple yet delicious homemade sauce. This portion serves about 12 enchiladas. If you’re a small family, this might be too much for one dinner. Worry not, divide the recipe between 2 smaller baking dishes and freeze one for later. They taste just as amazing after being frozen. If you go about freezing them, make them up till the 11th step and freeze them unbaked. Make sure to cover them with foil or plastic wrap.

 

 

Ingredients:
3 tbsp butter
1/2 medium onion, chopped
1 garlic clove, minced
2 cups of shredded rotisserie chicken
1 cup corn
2 tbsp dived mild green chilies
1/4 cup cilantro
1/4 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2 cups Monterey Jack cheese, divided
12 small flour tortillas

Sauce:
3 tbsp butter
3 tbsp flour
1 garlic clove, grated
2 cups low sodium chicken stock
1 cup sour cream
Pinch of salt
Pinch of black pepper

Instructions:

1 . Melt 3 tbsp butter in a skillet. Over medium heat, sauté the chopped onion and minced garlic for about 5 minutes.

2 . To the skillet, add shredded chicken, corn, diced green chilies, cilantro, cumin, chili powder, salt, and pepper. Mix to combine.

3 . Add 1 1/2 cup shredded Monterey Jack and mix once more.

4 . In a sauce pan, melt 3 tbsp butter and thoroughly mix in 3 tbsp flour. Stir for about 1 minute over medium heat. Then quickly stir in 1 grated garlic clove.

5 . Slowly pour in the chicken stock as you stir it into the butter and flour mixture. Then bring it to a simmer for 4-5 minutes or until it begins to thicken slightly. 

6 . Add the sour cream to the sauce and continue to stir until the sour cream is well incorporated.

7 . Then stir in the salt and black pepper. 

8 . Spread a thin layer of the white sauce onto the bottom of a 9 x 13 inch baking dish.

9 . Pour 3/4 cup of the sauce into the chicken filling mixture. Mix well.

10 . Scoop about 1/2 cup of the chicken filling into each flour tortilla. Roll them up and place them tightly next to eat other into the baking dish.

 

11 . Pour the remaining white sauce over the rolled up enchiladas, and top with the remaining 1/2 cup Monterey Jack cheese.

12 . Cover with foil and bake at 370 degrees Fahrenheit on the middle rack for 40-45 minutes or until bubbly. Then remove the foil and bake until the top is golden brown.

 

5.0 from 1 reviews
White Sauce Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 tbsp butter
  • ½ medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups of shredded rotisserie chicken
  • 1 cup corn
  • 2 tbsp dived mild green chilies
  • ¼ cup cilantro
  • ¼ tsp cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups Monterey Jack cheese, divided
  • 12 small flour tortillas
  • Sauce:
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 garlic clove, grated
  • 2 cups low sodium chicken stock
  • 1 cup sour cream
  • Pinch of salt
  • Pinch of black pepper
Instructions
  1. Melt 3 tbsp butter in a skillet. Over medium heat, sauté the chopped onion and minced garlic for about 5 minutes.
  2. To the skillet, add shredded chicken, corn, diced green chilies, cilantro, cumin, chili powder, salt, and pepper. Mix to combine.
  3. Add 1½ cup shredded Monterey Jack and mix once more.
  4. In a sauce pan, melt 3 tbsp butter and thoroughly mix in 3 tbsp flour. Stir for about 1 minute over medium heat. Then quickly stir in 1 grated garlic clove.
  5. Slowly pour in the chicken stock as you stir it into the butter and flour mixture. Then bring it to a simmer for 4-5 minutes or until it begins to thicken slightly. 
  6. Add the sour cream to the sauce and continue to stir until the sour cream is well incorporated.
  7. Then stir in the salt and black pepper.
  8. Spread a thin layer of the white sauce onto the bottom of a 9 x 13 inch baking dish.
  9. Pour ¾ cup of the sauce into the chicken filling mixture. Mix well.
  10. Scoop about ½ cup of the chicken filling into each flour tortilla. Roll them up and place them tightly next to eat other into the baking dish.
  11. Pour the remaining white sauce over the rolled up enchiladas, and top with the remaining ½ cup Monterey Jack cheese.
  12. Cover with foil and bake at 370 degrees Fahrenheit on the middle rack for 40-45 minutes or until bubbly. Then remove the foil and bake until the top is golden brown.