It is starting to get a little cold(er) here, and I find myself wanting some comfort food. The thing about being an expat is, I find myself craving foods we rarely ate but associate with ‘home’. Searching for easy dishes with ingredients easily found also can be problematic. Recently there was a White Chicken Enchilada recipe I wanted to try, but it has the dreaded Cream of Xxx soup as an ingredient. Since it was the only thing holding me back, off to search the internet for possible solutions.
Several seemed overly complicated, some too easy, some just seemed like flour. Printed out a few and decided to put together the best bits and see what happened. Success! Not only did it work in the recipe, but my daughter walked in to investigate ‘the delicious smell’ and wanted a bowl of it. Always a positive.
In my version, I did use boullion (it was what I had), and prepared it with less water for a stronger flavor. You could use chicken, beef, vegetable broth. This recipe is very thick, added more broth to serve as a soup but left the rest thicker for my recipe. Both recipes will appear below.
Cream Soup Substitute
- 2 tbs butter
- 3 tbs flour
- 1/2 c chicken broth, bullion is fine
- 1/2 c milk (had whole on hand, 1% or 2% is fine)
- 1/4 tsp salt, more to taste
- 1/4 tsp black pepper
- In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook, 1-2 minutes.
- Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Add more broth as needed for consistency. Season with salt and pepper.
White Chicken Enchiladas
Prep Time: 10 m (more depending on chicken prep)
Cook Time: 30-40 minutes
Preheat oven to 350, but not necessary. Spray casserole pan bottom.
- 6-8 flour tortillas
- 2-3 Chicken breasts cooked and shredded
- 3 c Shredded blend cheese,
- 1 Can of Sweet Corn
- 1 Can of Cream of chicken soup, or substitute
- 3 Tbs Butter
- 3 Tbs flour
- 1 1/4 c Chicken Broth
- 1 C Sour Cream
- 1-4oz can Chopped Green Chiles
- 1/4 tsp Salt
- 1/4 tsp black pepper
Chicken prep: I put my chicken breasts in a crockpot with chicken broth/bullion, bay leaves, and taco seasoning, and cooked on high 4 hours. It was ready to shred when it was time to cook.
In a medium pot over medium heat, melt the butter, then add flour. Whisk into a paste, cook for 1-2 minutes. Add chicken broth, cream soup, slowly stir in sour cream. Add chiles, salt and pepper. Whisk for 5 minutes or until smooth. Turn stove to warm.
Open tortilla. Fill with shredded chicken, corn, and cheese. Roll up and place seam side down in 9 x 13 in pan. Repeat until pan is filled, really fill in the pan.
Pour sauce over enchiladas. Top with remaining corn and cheese. Put pan in oven and cook for 30 – 40 minutes. You want the top to be slightly golden.
Warm the tortillas if you are finding yours hard to roll.
Since the cream soup substitute was on the stove, I just added the ingredients to the soup and skipped the extra 3 Tbs flour and 3 Tbs butter. Also, I used a mild white Dutch cheese, and added some cheese to the sauce on the stove. Cheese is awesome.