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Enjoy San Joaquin Valley Living

White Chicken and Chiles Enchiladas

Oct 08, 2014 01:40PM ● By Brandi Barnett

What's Cookin'

October 2014
By Lana Granfors
Photo: Kara Stewart

Weather is cooler and when it is, who doesn’t crave spicy Mexican food? You will love these cheesy and creamy white chicken enchiladas. If they sound too spicy, just modify the jalapeño or omit it altogether, as some is in the pico de gallo. And if you're looking to save time, opt for a rotisserie chicken from the market, which will speed up the assembly. Top these enchiladas with a quick green chile cream sauce for a twist on the traditional red enchilada sauce.

White Chicken and Chiles Enchiladas
Yield: Serves 4-6

2 T. olive oil
1 small white onion, chopped
1 medium red bell pepper, chopped
1 cup Pico de Gallo
4 chicken breasts, cooked and shredded,
or 2 cups shredded rotisserie chicken
1 can (4 oz.) diced green chiles
1 can black beans, drained and rinsed
1 can (2 oz.) sliced black olives
12 oz shredded Colby-Jack Cheese
10-12 soft taco-size flour tortillas

2 T. butter
2 T. all-purpose flour
1 ½ cup chicken broth
1 cup milk
¼ tsp. cumin
Salt/pepper to taste
1 can green chiles
1 cup shredded Colby-Jack Cheese

1 small sliced Jalapeño pepper
Shredded iceberg lettuce
Sour cream
Fresh diced avocado
Sliced green onions

1 | Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. Cook and shred chicken
and set aside, or if using a rotisserie chicken, remove chicken breast meat, chop or shred and
set aside.
2 | In a large skillet, add olive oil and sauté onion, bell pepper and pico de gallo over medium heat
for 3-5 minutes, stirring occasionally. Stir in chicken, green chiles, black beans and olives and
cook for a few minutes more to heat through.
3 | Place about ¹⁄³ cup of chicken mixture in the center of each tortilla and top with 2 heaping
tablespoons of shredded cheese. Roll up tightly and place seam side down in prepared dish.
Repeat until baking dish is full.
4 | Melt butter in a heavy saucepan over low heat and sprinkle in flour. Whisk together and cook
over medium heat for about one minute. Gradually whisk in chicken broth, milk, cumin, salt and
pepper; cook over medium heat, whisking constantly until thickened and bubbly. Remove from
heat, and stir in green chiles.
5 | Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
6 | Bake at 350° for 20 to 25 minutes or until bubbly. Serve with choice of garnishes.