Let me preface this recipe with this …. I’ve never experienced Mexican food outside of Taco Bell. That’s a sad fact right there. So my knowledge on the cooking methods and ingredients are zilch. What I am great with is experiments based on my own experiences with ingredients. That’s how this white chicken enchilada came about. I first heard of such a thing at Lori’s blog on My Wooden Spoon where she made a similar enchilada dish.
What I can tell you is this …. these are freaking delicious. Probably heavy on the calories, but flavorful and filling regardless. I combined basic ingredients and my all time favorite cheat, pre-cooked rotisserie chicken all put together nicely in my favorite baking dish.
Below you’ll find all the steps I took to make this dish, minus the sauce which you can make from the recipe at the bottom. I used corn tortillas (enchilada size) which resulted in six very hearty enchiladas.
TIP – Mix a drop of lime essential oil into the corn before adding it to the enchilada for a burst of fresh flavor!
- 6-8 corn tortillas (enchilada size)
- 1 pre-cooked plain rotisserie chicken, shredded
- 1 cup sweet corn
- 4 cups shredded Mexican blend cheese, divided in half
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1-1/4 cups chicken broth
- 1 - 10oz can cream of chicken soup
- 1 cup sour cream
- 1 - 4oz can chopped green chiles
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
- Preheat oven to 350 degrees F.
- Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
- Roll and place in the bottom of a baking dish with the seam side down.
- In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
- Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
- Whisk gently for about 5 minutes until warm and smooth.
- Pour the sauce over the enchiladas and top with remaining shredded cheese.
- Bake for 25 to 30 minutes and serve warm.