White Chicken Enchiladas

We both enjoy Mexican food, but there are no Mexican restaurants nearby (the closest is in the city), which means we have to fulfill our cravings by making our own! We’re not experts, but we’re slowly improving.

I found this recipe for white chicken enchiladas on the blog Joyful Momma’s Kitchen, through Pinterest. I made some very slight modifications, but the basic recipe is the one from her site. You can use a few cheats if you’re in a hurry, like using a rotisserie chicken from the grocery store for the shredded chicken, instead of cooking your own ahead of time. The original recipe also calls for sour cream and chicken broth, but as you’ll see below, we replaced that with Greek yoghurt and vegetable broth (it’s what we had on hand). We also made fewer than 10 (8, to be precise), and just put more filling in each.

2013-05-05 19.37.09Our finished product.

10 soft taco shells (medium to large)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp. butter
3 tbsp. flour
2 cups vegetable broth
1 cup Greek yoghurt
1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9×13 pan (we used olive oil, but butter would be fine).
2. Mix chicken and 1 cup cheese.  Put an even amount in each tortilla, roll up, and place in pan.
3. In a sauce pan over medium heat, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly (this may take a little while, be patient).
4. Stir in Greek yoghurt and chilies.  Do not bring to boil, you don’t want it to curdle.
5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for a couple of minutes to brown the cheese (watch carefully, it can burn quickly under the broiler).

The finished product was very filling and flavourful, but we’d definitely add more spice next time. This basic recipe is very mild (which she does mention in her post), so next time I would add some cayenne, chilli powder, and maybe some chopped jalapenos to make it hotter. This is a great basic recipe though, and gives you lots of flexibility to make modifications and additions as you see fit.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s