White Chicken Enchiladas
Cook time
Total time
A very creamy, very cheesy, one-dish Mexican chicken casserole that will ruin your diet!
Recipe type: Main Meal
Serves: 6
  • Chicken breasts, 1.5 lbs
  • canola oil, 2 tablespoons
  • corn tortillas, 12
  • one small onion, finely diced
  • 3 to 4 garlic cloves, smashed and finely diced
  • small jalapeno pepper, finely diced
  • cream cheese, 8 oz
  • heavy cream, 1 cup divided
  • paprika, 1 teaspoon
  • butter, 2 tablespoons
  • flour, 2 tablespoons
  • chicken broth, 2 cups
  • Mexican cheese blend, 1.5 to 2 cups
  • salt and pepper
  • Cilantro, chopped (optional)
  • Picante sauce (optional)
  1. Begin by cooking your seasoned (salt and pepper) chicken breasts in the crock pot for 3 to 4 hours on high
  2. In the meantime, lightly fry your corn tortillas in about 1 tablespoon of canola oil (about 5 to 10 seconds per side), but do not allow them to become crisp
  3. After the chicken is cooked, shred the breasts using two forks, set aside, and reserve any broth from the pot
  4. Preheat your oven to 350 degrees and grease a 9x13 casserole dish just before you are about to begin preparing the filling
  5. For the filling, using a large saute pan, heat the garlic in a tablespoon of canola oil on medium heat until fragrant, about 2 minutes
  6. Add the diced onion and continue sauteing until translucent (about 3 to 4 minutes)
  7. Add the diced jalapeno peppers and cook until softened, about 3 minutes
  8. Add the cream cheese and continue cooking until the cheese is softened and incorporated into the vegetable mixture.
  9. Add the ½ cup of the heavy cream to mixture and continue to cook for 2 to 3 minutes
  10. Season the mixture with paprika and salt and pepper to taste
  11. Remove the cream cheese/vegetable mixture from the stove and fold it into the shredded chicken. Check seasoning (salt and pepper)
  12. Spoon the chicken mixture evenly along the center of each of the corn tortillas and top with some shredded Mexican cheese blend prior to rolling (about ½ cup for all)
  13. Roll each enchilada, and place them seam side down into a prepared baking casserole.
  14. To make the sauce, melt 2 tablespoons of butter in a saute pan and add 2 tablespoons of flour to make a roux
  15. Add 2 cups of chicken broth gradually while whisking
  16. Add ½ cup of heavy cream followed by 1 cup of shredded Mexican cheese blend and continue heating on low to medium until the cheese is melted
  17. Finish the sauce by adding 1 can of diced green chilis and again checking seasonings to taste
  18. Pour the sauce mixture over the enchiladas and top with ½ cup more cheese if desired
  19. Bake until heated through and bubbly at 350 degrees
  20. Top with chopped fresh cilantro and serve with picante sauce
Recipe by Feeling Foodish at http://feelingfoodish.com/white-chicken-enchiladas/