White Chicken Enchiladas
Creamy, cheesy, and full of bold Southwestern flavor, these white chicken enchiladas are made with Fiesta Spice Infused Olive Oil and topped with a smooth sour cream sauce. Perfect for a cozy dinner night.
View Original PDFIngredients
- 2 Chicken Breasts
- 3½ Tbsp Cumin & Garlic Taco Rub and Seasoning, divided
- 6 Tbsp Fiesta Spice Infused Olive Oil, divided
- 1 Cup Corn, fresh or frozen
- 2 Jalapeños, diced
- ⅓ Cup Jalapeño Lime White Barrel Aged Balsamic
- 2 Cups Monterey Jack Cheese, divided
- 2 Tbsp Flour
- 1½ Cups Chicken Broth
- 1 Cup Sour Cream
- 8 Corn Tortillas
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Rub chicken with 2 Tbsp taco rub and 2 Tbsp Fiesta Spice Olive Oil. Bake for 20 minutes or until cooked through, then shred.
- Reduce oven to 375°F. In a bowl, mix shredded chicken, corn, jalapeños, balsamic vinegar, and 1 cup Monterey Jack cheese.
- In a saucepan, heat 2 Tbsp olive oil over medium heat. Add flour and stir for 2–3 minutes to form a roux, without browning.
- Slowly whisk in chicken broth and cook for 2–3 more minutes until slightly thickened. Stir in sour cream and remaining 1½ Tbsp taco rub.
- In a skillet, heat remaining 2 Tbsp olive oil and lightly cook tortillas for 2–3 minutes per side until pliable.
- Fill each tortilla with 2–3 Tbsp of the chicken mixture, roll, and place seam-side down in a baking dish.
- Pour sauce over the enchiladas and top with remaining 1 cup of cheese. Bake for 25 minutes, or until cheese is bubbly and golden.
- Garnish with toppings like cilantro, green onions, corn, red chiles, jalapeños, or salsa. Enjoy!