Chicken Blanco Enchiladas
Author: Nikki
Chicken Blanco Enchiladas... These enchiladas will be THE BEST you ever have! The creamy blanco sauce is heavenly. The enchilada filling has just the right amount of spice and flavor. This dinner will become a menu regular and a new family favorite!
  • 12 small flour tortillas
  • 3 cups cooked shredded chicken
  • ¾ teaspoons salt
  • ¼ to ½ teaspoon pepper
  • 1 cup shredded Mexican cheese
  • 1 cup frozen corn
  • 10 ounce can green chili enchilada sauce + Plus 1 cup green chili enchilada sauce for dipping the tortillas
Blanco sauce
  • 3 Tablespoons oil
  • ½ cup finely diced onion
  • ¼ cup finely diced jalapeno (seeded)
  • 2 cups heavy cream
  • 2 cups Monterey Jack cheese, grated Plus ¾ cup for the top of the enchiladas
  • 8 slices American white cheese
  • 2 Tablespoons cilantro, chopped
  1. In a large mixing bowl, combine chicken, salt, pepper, shredded Mexican cheese, 10 ounce can green chili sauce, 1 cup frozen corn and mix well. Set aside.
Blanco Sauce
  1. In a medium sauce pan, heat oil over medium heat. Add onions, and jalapenos and sauté for 4 minutes or until tender.
  2. Add cream and bring to a boil.
  3. Remove from heat and add Monterey Jack cheese and American cheese. Stir until melted.
  4. Stir in cilantro.
  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13 baking dish with cooking spay.
  3. On flat working surface, lay out tortillas and place chicken in the middle of the tortilla, spreading it evenly across the center to the tortillas. Roll the enchiladas up and place them in the baking dish.
  4. Pour the sauce evenly over the enchiladas and bake for 30 minutes.
  5. Remove from oven and sprinkle the remaining Jack cheese over the top. Return to the oven for another five minutes and serve.
Recipe by Chef in Training at