I live in Arizona, which means…
Mexican food is a staple. And boy, do we eat a lot of it.
Salsa. Pico de gallo. Guacamol. Quesos. Enchiladas…
I kid you not that on my Dad’s birthday this year ALL HE ASKED FOR was a bowl of refried beans. So that’s what we made him. And we stuck a candle right in the middle of it.
It was awesome.
According to my Mexican mother-in-law, everything here is just Americanized-Mexican food. I guess that suits me perfectly because these enchiladas have an American take on them, with a white green chile sauce base instead of the normal tomato one.
Mmmmm, just talking about these enchiladas has me salivating. It’s got your creamy, cheesy, chicken-y goodness all mixed together with some roasted green chilies. Perfect!
{easy & healthy} Crockpot White Chicken Enchiladas
Ingredients
- 6 TBS butter
- 4 TBS cornstarch
- 1 quart whole milk
- 1 quart organic chicken broth
- 2 c cooked , shredded chicken
- 1 can diced green chilis
- 1 cup heavy cream or sour cream
- 1 package of sprouted or regular corn tortillas (my favorite are the Food for Life brand)
- 1 lb organic cheddar cheese
Instructions
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In a large pot on medium heat, melt butter
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Add cornstarch and whisk while cooking for about 1 min.
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Add milk and whisk until the butter/cornstarch mixture is well incorporated.
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Add chicken broth, chicken, & green chilies.
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Increase to medium-high heat and bring to a simmer.
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Once it starts bubbling, remove from heat and add heavy cream or sour cream.
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Place a1/2 cup of sauce on the bottom of the crockpot.
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Layer in a crock pot as follows: tortillas, 1 cup sauce, cheese.
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Repeat layers until out of ingredients.
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Cook on low for 2-3 hours.
Help! It’s in the crockpot and looks like soup 🙁 wondering what I got wrong?? I double checked ingrediants….I may have put like a 1/4 cup more broth…maybe it will be a soup night – ha!
Hi Sherri-
Extra liquid in the recipe can change the consistency, as can using reduced fat milk. Be sure to add in enough cornstarch as that will help thicken it. You can add a little more if the recipe is too runny. Also, make sure your cornstarch is still good. If it has gotten wet in the past it can go bad.
Good luck with the recipe! And hey, it would be great as a soup too! 🙂
Thank you -Bobbi (DaNelle’s Assistant)
If you don’t have time to use the slow cooker, what is the recommended time and over temperature for this dish?
Hi Amie-
I would go with 425 degrees F for 20-25 minutes.
Thanks! -Bobbi (DaNelle’s Assistant)
I have a 3 qt crock pot. What size did you use?
Hi Linda-
DaNelle uses a large crockpot that holds around 7-8 quarts. If you use a 3 quart size you are going to have to reduce the amount of the ingredients because the recipe calls for amounts that total over 3 quarts.
I hope that helps!
Thank you -Bobbi (DaNelle’s Assistant)
What is actually cooking for three hours? Is it just a matter of letting the tortillas get soft and flavors come together?
Hi Jendalex-
Yes, allowing these to simmer in the crockpot lets the tortillas soften and flavors to infuse. Plus, it allows you to get a meal ready ahead of time and have it ready when it is meal time. I hope you try it and like it! Thank you -Bobbi (DaNelle’s Assistant)
Making this now. I made the tamale pie the other night and my hubs loved it! Great recipes!
Hi D Rob-
I hope it turns out well! Glad you are trying the recipes. Thanks for reading and posting! -Bobbi (DaNelle’s Assistant)
Hi, I enjoy you blog a lot! It has been such an encouragement to me in trying to start my own blog! I would like to see a print button on your recipes. It would make it so much easier.
Thanks so much!
Hi DaNelle,
A couple of questions for ya! Do you no longer soak your flour and make homemade tortillas? Just wondering from the comment of store bought ones in recipe? Maybe i missed where you switched. Also totally different topic- we started drinking goat milk this year and have some questions. Our goat milk was fantastic at first. No goaty taste smell etc then a twinge here and there and so we asked about it. She said it happens if they are not shaved or if the buck gets near them or if it gets any heat or is not chilled right away etc and on and on. It really discouraged us from wanting to have any of our own. Also do you use goat milk to cook with? When I did it turned out so goaty flavored we had to throw it out. Please help! We want to love it we do! but struggling! Thanks so much!
Hi Heather!
We definitely still sprout or soak, and the tortillas in the recipe are actually sprouted corn tortillas we buy in a package from Sprouts or Azure Standard:)
We have NEVER, and I mean NEVER had goaty tasting milk. A hair getting in the milk won’t change the flavor UNLESS you don’t filter you milk, which of course, you will 🙂
Here’s what we do to keep it fresh: https://www.weedemandreap.com/goats-milk-keep-fresh-store/
Growing up and living in California and Arizona, I always loved Mexican food, especially enchiladas. However, the only kind of “enchiladas” they have here in the UK are the Old El Paso tex-mex “kit” form or the frozen tv dinner type. I used to make something very similar to this recipe in a loaf pan called Enchilada Pie, but I never thought of making it in a crockpot — Can’t wait to try this one — thanks, DaNelle! -Michelle G