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.
8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9×13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
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