White Sauce Chicken Enchiladas

As promised I wanted to share the recipe for the white sauce enchiladas.  This is a long-standing family favorite recipe.  Totally yummy chicken enchiladas drenched in a white sauce.  My niece, Mary, made this dish recently for our Red Sauce Chicken Enchilada Family Fiesta!  This recipe came to the family from Mary’s mom many moons ago, and we still love to make it year after year.

And now here’s the recipe:

Ingredients:

1c. chopped onion                         ½ c. chopped green pepper

2 TBSP butter or margarine          2 c. chopped, cooked chicken or turkey

1 (4oz)  can of green chilis             ¼ c. flour                             

3 TBSP butter or margarine          ¾ tsp. salt

1 Tsp ground coriander                 1 C. sour cream

2-1/2 c. chicken broth                  12 -6” tortillas or small corn tortillas

1-1/2 c. Monterey jack cheese


Directions:

  1. In a large saucepan cook onion and green pepper in 2 TBSP of butter until tender.
  2. Combine in a bowl with chopped chicken and green chilis, and set aside.
  3. In the same saucepan melt the 3 TBSP of butter, and blend in flour, coriander, and salt to make a rue.
  4. Stir in the  chicken broth all at once; cook and stir until thickened and bubbly.
  5. Remove from heat,  and stir in sour cream, and ½ c. of the cheese.
  6. Stir ½ cup of the sauce into the chicken.
  7. Dip each tortilla into remaining sauce to soften; fill each with about ¼ c. of the chicken mixture. 
  8. Roll up and arrange rolls in a 13 x 9″ pan.
  9. Pour remaining sauce over the enchiladas.
  10. Sprinkle with remaining cheese.
  11. Bake uncovered in a 350° oven for 25 minutes, or until bubbly.
  12. Note: when baking for a crowd you can double layer the enchiladas in a 13 x 9” pan.

Of course if you are making this dish for a crowd as I sometimes am you can double, triple or quadruple as needed.  And you can also cut the recipe in half to make a nice 8×8″ baking dish, just for one or two.  The flavors in this recipe are amazing.  The coriander really brings all of the flavors together. I like using this corn tortilla for this recipe.  The are smaller, and really blend much better with the flavor of the sauce.  Just put on your chef’s hat, gather your ingredients and get to work.  Enjoy.

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