White Chicken Enchiladas

This white sauce version of Enchiladas gives the classic a serious run for its money!

Ingredients

• 1 cup chicken broth
• 2 1/2 tbsp butter
• 3 tbsp flour
• 1 cup milk
• 1/2 cup light sour cream
• 1/2 tsp cumin powder
• 2 tbsp finely chopped jalapeños OR canned green chilies ((Note 2))
• 1/2 tsp salt + pepper
• 1/2 tsp salt + pepper
• 2 1/2 cups shredded cooked chicken ((I used poached chicken breast))
• 1 cup frozen corn
• 1/2 cup sliced scallions
• Salt and pepper
• Salt and pepper
• 2 cups grated cheese ((Note 1))
• 8 to rtillas ((flour or corn))

Instructions

1. 1

   Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.

2. 2

   Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.

3. 3

   Preheat oven to 180C/350F.

4. 4

   Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.

5. 5

   Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).

6. 6

   Divide filling between tortillas, and roll them up like a cigar.

7. 7

   Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.

8. 8

   Bake for 25 minutes, until bubbly and golden. Serve hot!

9. 9

   Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.