These mouthwatering Tex-Mex chicken enchiladas are made with tender shredded chicken, vibrant red bell pepper, sweet corn, and a generous amount of gooey cheese, all wrapped in warm tortillas that are then bathed in a luscious creamy sauce with a hint of spice for balance.
What Goes Into White Chicken Enchiladas?
To make the filling for enchiladas you will need:
- Cooked shredded chicken
- Chopped red or green bell pepper
- Frozen corn
- Chopped jalapeno
- Sliced green onions
- Shredded pepper-jack cheese
- Flour tortillas
To make the white sauce you will need:
- Butter
- Flour
- Milk
- Sour cream
- Coriander, cumin, and paprika
- Chopped jalapeno (optional)
How Are Enchiladas Different From Tacos?
Tex-Mex enchiladas are basically tacos that are rolled up, placed into a baking dish, smothered in sauce, and baked. Generally, they are topped with cheese. They can be bathed in either tomato or cream-based sauces.
What Is The Most Common Sauce For Enchiladas?
The most common enchilada sauce is made with a combination of red chiles, vinegar, onion, garlic, and spices. Sometimes though, green sauce or even bechamel (or white sauce) can be used.
Other Enchilada Recipes For You:
- Sour Cream Chicken Enchiladas
- Beef and Bean Enchiladas
Easy Creamy White Chicken Enchiladas
Ingredients
For the enchiladas:
- 2 ½ cups cooked shredded chicken
- 1 cup frozen corn
- ½ cup red bell pepper finely chopped
- 1 tbsp jalapeno pepper finely chopped (optional)
- 3 green onions sliced
- 3 cups pepper jack cheese shredded and divided
- 8 flour tortillas
For the sauce:
- 2 ½ tbsp of butter
- 3 tbsp all-purpose flour
- 1 cup milk
- ½ cup sour cream
- 1 cup low-sodium chicken broth
- ½ tsp each: cumin, coriander, and paprika
- 1 tbsp jalapeno finely chopped
- Salt and pepper to taste
Instructions
- Make the sauce: in a large skillet, melt the butter and add the flour. Cook the flour for about 2 minutes and whisk in the milk, sour cream, chicken broth, spices, jalapeno, salt and pepper to taste. Cook for about 3 minutes or until thickened. Preheat the oven to 350 F.
- Make the enchiladas: in a large bowl combine the shredded chicken, corn, bell pepper, jalapenos, green onions, and 1 1/2 cups of shredded pepper jack cheese.
- Wrap the flour tortillas in a damp cloth and microwave for 30 seconds.
- Divide the filling equally between the 8 tortillas. Place the filling in the middle of the tortilla horizontally, cover with one half of the tortilla, and roll cigar-style.
- Place the rolled tortillas into a 7x11-inch baking dish and pour the sauce over them.
- Sprinkle with the remaining 1 1/2 cups shredded pepper jack cheese and bake for 20 minutes or until the cheese is melted and bubbly.
Notes
- Don’t simmer the sauce for too long, you don’t want it to get too thick. If you feel it’s becoming too thick, thin it out a little bit with milk or broth.
- If you don’t like spicy food or are feeding children, don’t add the jalapenos and use a milder cheese such as mozzarella.