White Chicken Enchiladas

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White Chicken Enchiladas are ALL the rage, and for good reason. The flavor is incredible. Bold flavor but not spicy. Creamy comfort food, yet not too rich. These are a winner in all categories and will satisfy even the pickiest eater.

I’m happy to share my method for making creamy, dreamy, delicious, nutritious, yummy, nummy white chicken enchiladas.

They’ll keep you off the streets, I promise you that much. And don’t be intimidated by the multiple steps. They’re numerous, but they ain’t difficult.

A thick and creamy sauce covers these corn tortillas that are filled with tender chunks of chicken. To suit our family’s tastes, I usually leave out the red peppers and cumin.

RECIPE NOTES FOR WHITE CHICKEN ENCHILADAS:
I used a rotisserie chicken in this recipe.

I love that the chicken has lots of flavor and the convenience factor is huge for me.

The recipe calls for using flour tortillas, but if you prefer, you can switch them with corn tortillas.

“This is a great ‘guy’ recipe, because you simply mix, assemble, top and bake; and it’s a big hit on the table. It doesn’t require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!”

 

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