White Chicken Enchiladas
Ingredients
2 cups shredded Monterey Jack cheddar cheese
8 flour tortillas soft shell
2 cups shredded chicken
3 tablespoons butter
8 flour tortillas soft shell
2 cups shredded chicken
3 tablespoons butter
3 tablespoons flour
2 cups of chicken broth
2 cups of chicken broth
1 cup sour cream
1 - 4 ounce can diced green chilies
Salt and pepper
Salt and pepper
Instructions
Preheat the oven to 425 degrees.
Cook & shred chicken breast and mix with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture evenly.
Cook & shred chicken breast and mix with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture evenly.
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.
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.
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 (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.
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.
This looks delicious. Thanks for sharing!
ReplyDeleteYou're welcome, Anne. :)
DeleteThat sounds awesome. Will have to try it out!
ReplyDeleteThank you, Sarah. :)
DeleteMmm this sounds delicious. Thanks Belinda. 😊
ReplyDeleteYou're welcome, Nil.
DeleteIt sounds really good. Maybe I will make it next time Hubby is away. He has a dairy allergy so he can't have it.
ReplyDeleteI hope you enjoy it if you do try it. :)
DeleteThese 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.
ReplyDeleteThank you, Frances. I've not tried to freeze these, but hopefully they will freeze well. We really liked them. :)
DeletePretty 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.
ReplyDeleteHave yourself a great week.
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. :)
DeleteI 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). ;-)
ReplyDeleteIt 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.
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