Go Back
White Chicken Enchiladas
Print Recipe

White Chicken Enchiladas

Easy chicken enchiladas made with pulled chicken, peppers, black beans and a rich and cheesy sauce.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Author: Melby

Ingredients

Pulled Chicken

  • 30 ml vegetable oil
  • 8 skinless, deboned chicken breasts (or 4 breasts and 4 thighs)
  • 2 tbsp Mexican or Taco seasoning (or more if you like it spicy)
  • 2 cups peppers, thinly sliced
  • 1 tin chopped tomatoes or tomato salsa
  • 1 tin black beans, drained and rinsed
  • salt and pepper to taste

Cheesy sauce

  • 100 g butter
  • 2 tbsp flour or cornstarch (heaped)
  • 2 t mustard powder (optional)
  • pinch of salt
  • 3 cups milk
  • 1½ cups grated cheddar cheese

To assemble the enchiladas

  • 8 - 10 flour tortillas
  • 1 cup cheddar cheese, grated

Instructions

Pulled Chicken

  • Preheat the oven to 160°C.
  • Heat the oil in a Dutch Oven or large heavy-based pot. Fry the chicken portions until nicely browned.
  • Add the Taco Seasoning and fry until fragrant. Add the peppers and stir-fry for a few minutes.
  • Add the black beans, tomato or salsa, season with salt and pepper and put the lid on. Bake in the oven for one hour.
  • Once the cooking time has finished, remove from the oven, and "pull" the chicken using two forks. Mix the pulled chicken with the sauce in the pot.

Cheesy Sauce

  • About 10 minutes before the chicken is done, put the butter in a medium saucepan and melt over medium heat.
  • Remove from the heat and add the mustard powder, salt and flour, stirring continuously with a sauce whisk.
  • Once all the flour has been incorporated and there are no lumps, replace the pot on the heat and slowly add the milk while stirring continuously.
  • Let the sauce thicken over medium heat while you keep on stirring. Once the sauce is thick and bubbly, add the grated cheese and mix well.

To assemble the enchiladas

  • Increase the oven temperature to 200°C and grease a large, rectangular ovenproof dish.
  • Cover the bottom of the ovenproof dish in a layer of cheese sauce. Place a large spoonful of pulled chicken on a tortilla and roll up the tortilla as you would a pancake.
  • Place the filled tortilla in the oven dish on top of the cheese sauce. Continue filling tortillas in this way until your oven dish is full.
  • Cover the rolled tortillas in the cheese sauce, and sprinkle with cheese. Bake for 20 to 25 minutes until golden and bubbly.
  • Serve with some chopped fresh or pickled jalapeno chillies, chopped coriander, sour cream or guacamole (or all of it!).