Global Recipes: White Chicken Enchiladas

During COVID-19 when families around the globe are isolated, meals provide needed solace. Gathering for dinner is the great equalizer, and shows how similar we all are.  Preparing food together draws us closer. This is a time to collectively cook global recipes which transcend borders and unify humanity. While traveling isn’t possible now, experimenting with new global recipes is.

Here’s one of the global recipes to cook while in quarantine!

White Chicken Enchiladas

This oh so decadent enchilada recipe is popular with my husband’s Mexican family. It’s exactly what is needed in times like these!


2 Tbs. Butter
2 onions, large & sliced thin
2 cups cooked chicken, shredded or diced
6 oz. cream cheese, diced
2 cups Jack cheese, shredded
1/2 cup pimentos, chopped
2/3 cup whipping cream
12 corn tortillas
2 cups corn oil
Salt and pepper

Preheat oven to 375 degrees.
In a large pan, cook onions in butter until soft (about 15 minutes). Remove from heat. Add chicken, pimento, and cream cheese. Mix with a fork. Season with salt and pepper.

Heat corn oil in a skillet. Dip each corn tortilla in hot oil until it begins to blister and become limp. Take out of oil and place on plate with paper towels to drain. Repeat with all 12 tortillas.

When tortillas are cool to the touch, spoon a 1/3 cup of chicken mixture onto a tortilla and roll. Set it seam side down in a 9” x 13” baking dish. Repeat with all 12 tortillas. After filling, rolling and placing all tortillas in the baking dish, spoon whipping cream over the enchiladas. Then sprinkle with the Jack cheese.

Bake uncovered for 20 minutes. Serves six.



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