Description
These white chicken enchiladas are full of flavor thanks to cilantro, jalapeno and cumin. Want to make them even spicier? Keep the jalapeno seeds!
Ingredients
- 1 tablespoon canola 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), warmed
- 1-1/2 cups shredded monterey jack cheese
- optional: fresh cilantro leaves and sliced jalapeno
Directions
- Preheat oven to 350°. In a large skillet, heat oil over medium heat; add the onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from heat; set aside.
- In a small saucepan, melt the 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.
- Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining sauce over enchiladas.
- Bake, uncovered, until the sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese; bake until the cheese is melted, 5-10 minutes. If desired, garnish with cilantro and jalapeno slices.
