We’ve discussed before that I love Mexican food, right? Because I do. So much. Sour cream, tomatoes, chilis, and cheese are all SO good separately, and even better together. So, I love Mexican food.
I adapted this dish from a 70’s-era family cookbook that I got from a friend – these are easy, delicious, and a GREAT make-ahead dish.
White Chicken Enchiladas
There are a few steps here: make the filling, wrap the enchiladas, make the sauce, bake, eat. You could easily make the filling and sauce a few days in advance, then fill and bake the dish when you’re ready to serve it.
I don’t do any weird tortilla-in-oil maneuvering, I feel that adds tasteless calories and takes up time when I could be wasting calories on boxed wine and cheese. If you think that you’re super duper into authentic Mexican, please feel free to use corn tortillas instead of flour and dunk them in oil before you cover them with cheese and sour cream. I won’t judge you one bit.
For 6-8 servings, here’s what we’re working with:
- soft-taco size flour tortillas (8-12, depending on how much filling you put in each one)
- 1/2 onion
- 3 cloves garlic
- 1/2 bell pepper
- 1 jalapeno
- 1 rib celery
- salt and pepper
- olive oil
- 2 medium chicken breasts, cooked and shredded
- 1 small can cream of chicken soup
- 3/4 cup sour cream, plus more for topping
- 1 small (4 oz) can green chilis
- 2 teaspoons cumin
- 2 cups shredded white cheese (melting cheese of your choice, I’m using mozzarella here)
- chicken stock
- 1 cup prepared salsa verde
- shredded lettuce, for serving
- diced tomatoes, for serving
- salsa, for serving