How to Make the Best White Chicken Enchilada

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: none

Greek yogurt provides a similar texture with lower fat.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese has fewer calories, while Monterey Jack is often less expensive.

Preheat the oven to 350°F (175°C).

Season chicken breast fillets with salt and pepper and drizzle with olive oil.

Roast chicken in the oven until the internal temperature reaches 165-170°F.

Let the chicken rest, then shred it for the filling.

In a skillet over medium heat, heat 2 tablespoons of oil.

Finely chop 1 small Vidalia onion and 1/2 jalapeno, then sauté in the skillet until done.

Add 3/4 cup chicken stock, 1/2 cup salsa verde, and 1 can of mild green chilies to the skillet and bring to a simmer.

Add the shredded chicken to the skillet and coat it in the sauce.

Add 3/4 cup heavy cream or half and half to the skillet and let it thicken.

In another skillet, melt 3 tablespoons of butter.

Add 3 tablespoons of flour to the melted butter and cook for 1 minute to make a roux.

Slowly add 3 cups of chicken stock to the roux while whisking until smooth and thickened.

Add 1 cup of salsa verde and 1 teaspoon of paprika to the mixture and whisk until combined.

Stir in 1 1/2 cups of sour cream until smooth.

Reduce heat and slowly add 2 cups of shredded Monterey Jack cheese, stirring until melted and smooth.

Lightly spray a 9x13 baking dish and spread a thin layer of the white sauce on the bottom.

Assemble the enchiladas by placing a spoonful of the chicken filling in the center of a flour tortilla, adding a little cheese, rolling it up, and placing it seam-side down in the dish.

Top the enchiladas with the remaining white sauce and sprinkle with more cheese.

Preheat the oven to 375°F (190°C) and bake the enchiladas for 20-25 minutes.

Broil for an additional 3 minutes to give it some color.

Let the enchiladas rest for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens