Monday, October 8, 2018

White Chicken Enchiladas

This is a new to us recipe that I found on the Moss Family YouTube channel. We tried it today and really like it, so it will become a part of our regular menu rotation. Here is the recipe if you're interested.  

White Chicken Enchiladas

Ingredients
2 cups shredded Monterey Jack cheddar cheese
8 flour tortillas soft shell
3 tablespoons butter
1 cup sour cream
1 4 oz can of diced green chiles
2 cups shredded chicken about 1 big chicken breast
3 tablespoons flour
2 cups of chicken broth
Salt and pepper
Instructions
Preheat the oven to 425 degrees.
Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top.
Bake for 20-25 minutes or until the cheese is golden brown.

Belinda
~ Living within our Means ~

14 comments :

  1. This looks delicious. Thanks for sharing!

    ReplyDelete
  2. That sounds awesome. Will have to try it out!

    ReplyDelete
  3. It sounds really good. Maybe I will make it next time Hubby is away. He has a dairy allergy so he can't have it.

    ReplyDelete
  4. These sound so good, Belinda. I can't wait to try the recipe, as I enjoy enchiladas but have to be careful of tomato-based sauces. And I think they should freeze well---another plus.

    ReplyDelete
    Replies
    1. Thank you, Frances. I've not tried to freeze these, but hopefully they will freeze well. We really liked them. :)

      Delete
  5. Pretty presentation for a delicious meal. Also, it is quickly prepared. I would require a heaping mix of salad greens and all that accompanies a salad.
    Have yourself a great week.

    ReplyDelete
    Replies
    1. Thank you, Anna. A salad would be a great accompaniment, but I was out at the time. I hope you have a great week too. :)

      Delete
  6. I will try this as a break from reg. enchiladas sauce. I made something similar this Summer but with seafood in the filling("del mar" or seafood enchiladas always have a cream/butter/flour sauce instead of the red chiles sauce)but never thought to do this w/a chicken filling(much cheaper than a seafood filling). ;-)

    ReplyDelete
    Replies
    1. It would be cheaper with chicken. My daughter would love it with seafood though. She is a big fan! She orders shrimp enchiladas whenever we make it to the Mexican restaurant.

      Delete

I’m so glad you’re here, taking time out of your day to comment on my blog. Thank you and I hope you have a wonderful day filled with blessings and love.

Related Posts Plugin for WordPress, Blogger...