White Chicken Enchiladas

Method9 steps · about 40 min

1. 1

   Step 1: Melt all 2½ tbsp butter in a skillet over medium heat. Add all 3 tbsp flour and cook, stirring, for 1 minute.

   Uses 2½ tbsp butter · 3 tbsp flour

2. 2

   Step 2: Whisk all 1 cup sauce milk into the roux until thickened, about 30 seconds to 1 minute. Add all the light sour cream (½ cup) and chicken broth (1 cup) and whisk over the heat for a further 2 minutes, until slightly thickened. Stir in the cumin (½ tsp), chopped jalapeños (2 tbsp), measured ½ tsp sauce salt and qualitative sauce pepper. Remove from heat and set aside.

   Uses All the roux · 1 cup milk for white sauce · ½ cup light sour cream · 1 cup chicken broth · ½ tsp ground cumin · 2 tbsp finely chopped jalapeños · ½ tsp salt for white sauce · Pepper for white sauce, to taste

3. 3

   Step 3: Preheat the oven to 180°C / 350°F. Before assembly choose fresh baking or one of the make-ahead options in step 7; the chicken must already be cooked and shredded.

4. 4

   Step 4: Mix ¼ cup of the prepared white sauce with all the ready-cooked shredded chicken (2½ cups), frozen corn (1 cup), sliced scallions (½ cup), 1 cup grated cheese and qualitative filling salt and pepper. Keep all the remaining white sauce and the other 1 cup cheese separate for topping.

   Uses ¼ cup white sauce for filling · 2½ cups ready-cooked shredded chicken, such as poached breast · 1 cup frozen corn · ½ cup sliced scallions · 1 cup grated cheese for filling · Salt and pepper for filling, to taste

5. 5

   Step 5: Warm all eight flour tortillas in the microwave for about 15 seconds, just until pliable so they do not crack when rolled. Their size must allow them to hold their share of filling.

   Uses 8 flour tortillas, large enough to hold their share of filling

6. 6

   Step 6: Divide all the filling evenly between the eight warmed tortillas. Roll each up like a cigar.

   Uses All the prepared filling · All eight tortillas

7. 7

   Step 7: Smear 2 tbsp of the prepared white sauce in a baking dish and place all the rolls in it seam-side down. For fresh baking pour all the sauce remaining after the filling and dish-base draws over the rolls, then scatter with the remaining 1 cup cheese. For refrigerated make-ahead, cool briefly and refrigerate the rolls in their dish, keeping topping sauce and cheese separately chilled; refrigerate promptly within 2 hours. On the baking day loosen the chilled topping sauce with only a small splash of the separate extra milk if needed, pour it over and add the topping cheese. For the freezer option, top the rolls with cooled remaining sauce and the topping cheese, refrigerate promptly, then cover and freeze once cold. Thaw in the refrigerator before baking.

   Uses All eight rolled enchiladas · 2 tbsp white sauce for the dish base · All sauce remaining after the ¼ cup filling draw and 2 tbsp dish-base draw · Remaining 1 cup grated cheese for topping · A small splash of extra milk to loosen refrigerated topping sauce, if needed

8. 8

   Step 8: Bake at 180°C / 350°F for about 25 minutes, until the sauce bubbles, the cheese is golden and the filling is thoroughly hot to at least 74°C / 165°F throughout. Chilled or thawed assemblies may need longer to reach the same endpoint. Serve hot, two enchiladas per portion.

   Bake white chicken enchiladas · 25 minUses All prepared fresh or refrigerator-thawed enchiladas

9. 9

   Step 9: Serve in four portions with ready-made pico de gallo containing avocado, if desired.

   Uses All eight baked enchiladas · Ready-made pico de gallo with avocado to serve, as desired