White Chicken Enchiladas Recipe photo by Taste of Home

White Chicken Enchiladas

Servings: 5 / Total Time: 40 mins

Ingredients:

  • 1 tablespoon vegetable oil


  • 1 small onion, chopped


  • 1 small green pepper, chopped


  • 1 jalapeno pepper, seeded and chopped


  • 5-1/2 cups cubed cooked chicken


  • 1/4 cup butter, cubed


  • 1/4 cup all-purpose flour


  • 3 cups chicken broth


  • 1 to 2 tablespoons ground cumin


  • 1 teaspoon garlic powder


  • 1 teaspoon salt


  • 1/2 teaspoon white pepper


  • 1 cup sour cream


  • 12 flour tortillas (8 inches)


  • 1-1/2 cups shredded Monterey Jack cheese


  • Optional: Fresh cilantro leaves and sliced jalapeno

Directions

  1. Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from the heat; set aside.


  2. In a small saucepan, melt butter over medium-high heat. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture.


  3. Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13×9-in. baking dish. Pour remaining sauce over enchiladas.


  4. Bake, uncovered, until sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10. If desired, garnish with cilantro and jalapeno slices.

White Chicken Enchiladas Recipe photo by Taste of Home