White Chicken Enchiladas

15 Nov

Last night I made these excellent White Chicken Enchiladas for a Mexican themed potluck dinner.  I’ve found a lot of fantastic recipes on the Pioneer Woman’s website, and this one is definitely one of them!

I took a bunch of shortcuts (as usual), because I’m all about reducing the cooking/prep time and adjusting things to my liking.


White Chicken Enchiladas

  • 2 1/2 cups cooked chicken
  • 2 cups chicken broth
  • 12 tortillas (I used flour, but you can use corn or any other variation that suits you best)
  • 1 whole onion, diced
  • 3 cans diced green chilies
  • 1 teaspoon paprika
  • 1/2 cup cream
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup sour cream
  • 2 1/2 cups Monterey Jack cheese, grated
  • Salt and pepper, to taste
  • Chopped cilantro

Heat canola oil in a skillet over medium heat.  Add onions and saute for 1 minute, just to start the cooking process.  Add chicken, half the green chilies and 1/2 teaspoon of paprika.  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.  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 9×13 casserole dish.

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


The chicken mixture, simmering away


The finished product! I didn’t put extra cheese on top, because it was super cheesy/dairy-y enough as it was.

Since it was a potluck, I only got to have about a quarter of one enchilada, but I thought it was delicious!  I’m lactose intolerant and have to be very careful with my dairy intake, so this isn’t something that I can make on a regular basis just for myself, but it will definitely be something I can make for others.

I often keep cilantro in the house, and had fully intended on bringing it with me to put on top of the enchiladas once I arrived at my friends’ house, but forgot it in my rush to leave for the evening.  Oh well.  It would definitely have added great flavour to the dish, but they were delicious without that.  It would also be fantastic with a touch of salsa or guacamole on top.  You can never go wrong with adding either of those to Mexican food! 🙂

3 Responses to “White Chicken Enchiladas”

  1. Shari November 15, 2011 at 7:37 pm #

    Thanks for this! Love me some enchiladas and this recipe looks divine. Will try it soon for sure! 😉

  2. Cady December 10, 2011 at 1:00 am #

    Absoultley first rate and copper-bottomed, gentlemen!

    • sharoneb December 10, 2011 at 4:57 pm #

      This is obviously a spam comment, but I’m keeping it, because it cracked me up so much. Copper-bottom? Gentlemen?! LOL!

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