Recipe Index

Ingredients

• 2 1/2 Tbsp. butter
• 3 Tbsp. flour
• 1 cup milk
• 1/2 cup light sour cream
• 1 cup chicken broth
• 1/2 tsp. cumin powder
• 2 Tbsp. finely chopped jalapenos or canned green chiles
• 1/2 tsp. salt, plus pepper
• 2 1/2 cups shredded cooked chicken
• 1 cup frozen corn
• 1/2 cup sliced scallions
• Salt and pepper, according to taste
• 2 cups grated cheese
• 8 tortillas (flour or corn)

Method

1. Melt the butter in a skillet over medium heat, add the flour, and cook the roux for 1 minute.
2. Whisk in the milk until the sauce thickens, about a minute, then add the sour cream and chicken broth and cook for 2 minutes more before stirring in the cumin, jalapeños, salt and pepper.
3. Heat the oven to 350°F for the enchiladas.
4. Mix a quarter cup of the white sauce with the shredded chicken, corn, scallions, a cup of the grated cheese and a seasoning of salt and pepper.
5. Warm the tortillas briefly so they roll without cracking, divide the chicken filling among them, and roll each one up like a cigar.
6. Smear 2 tablespoons of white sauce in a baking dish, lay the enchiladas in seam side down, pour the remaining sauce over them, and scatter the rest of the cheese on top.
7. Bake the white chicken enchiladas for about 25 minutes until the sauce bubbles and the cheese turns golden, then serve them hot.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data