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Local Dish: White Chicken Enchiladas

St. Clair Shores Sentinel readers share their favorite recipes

By: Kristyne E. Demske | St. Clair Shores Sentinel | Published August 30, 2018

Kristyne E. Demske, reporter for the Sentinel, on a dish she likes to make in the summer when the jalapeños are fresh from the garden.

“I first had enchiladas like these several years ago when we were in Virginia visiting family. My sister-in-law made them to use up leftover chicken. When I came home, I searched for a similar recipe and ended up combining two or three into my own creation. 

“We grow jalapeños in our garden, so this is a great way to use up some of those peppers, since each plant produces a lot. It’s a crowd pleaser and a nice, filling dish. I make it so often now that I can put it together by heart.”

For the enchiladas:
• 1 pound chicken, chopped
• 1/2 small onion, chopped
• 4.5 oz can green chiles, drained or 5 small jalepeños, chopped
• 15 oz can pinto beans, drained
• 8-pack small tortillas

For the sauce:
• 2 Tbsp butter
• 2 Tbsp flour
• 1 tsp chicken bullion
• 1 1/2 C water
• 1 C sour cream
• 8 oz shredded Monterey jack cheese

Preheat oven to 350 degrees. Sauté onion and half of chiles or jalapeños in 1 teaspoon oil until softened. Add chicken and cook until no longer pink, then add pinto beans and continue cooking until chicken is fully cooked. Remove from heat. Divide evenly among tortillas, roll tortillas tightly and arrange in 13 x 9 baking dish; set aside.

Melt butter, then add flour to melted butter, whisking to make a roux. Continue cooking roux for two minutes. Whisk in bullion. Slowly add water, whisking to prevent clumps, and cook until thickened and bubbly. Add remaining jalapeños or chiles. Remove from heat and whisk in sour cream, then shredded cheese. Pour sauce over enchiladas and bake for 30 minutes at 350 degrees. 

Serve with tortilla chips or a side salad.

If you would like to submit your recipe as part of the St. Clair Shores Sentinel’s Local Dish feature, email Kristyne E. Demske at