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White Chicken Enchiladas With Sour Cream Sauce

Amazing White Chicken Enchiladas with Homemade Sour Cream White Sauce–No Soup. It is easy to make and off the charts delicious!
Everyone in my family loves it!  I could serve it 7 days a week and there would be smiling faces all around the dinner table if I was serving it.

But these enchiladas are even better than regular Mexican food. Well, of course, Yes, they are indeed Mexican inspired food, but imagine the best, most delicious imaginable, super creamy and Cheesy to boot, Mexican food!!!!!

RECIPE NOTES FOR WHITE CHICKEN ENCHILADAS:
Rotisserie Chicken: I used a rotisserie chicken in this recipe. I love that the chicken has lots of flavors and the convenience factor is huge for me.

Tortillas: The recipe calls for using flour tortillas, but if you prefer, you can switch them with corn tortillas. I used fajita sized tortillas.
Green Chilies: I used mild green chilies because my hubby is a wimp when it comes to spice. I buy the canned Ortega chilies already chopped. Feel free to spice up your dish by adding spicy green chilies instead of the mild ones. If you like it really spicy I’d consider adding a second can.

Seasoning: I didn’t need to add any salt or pepper to this recipe. The chicken broth I used was very flavorful and had a lot of salt already in it. The chicken was also well seasoned and obviously, the cheese had a good amount of salt.

Recipe adapted from here
INGREDIENTS
  • 8-10 Small Flour Tortillas
  • 3 Cups Chicken Shredded or Chopped
  • 3 Cups Monterey Jack Cheese Shredded-Divided
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons Flour
  • 2 Cups Chicken Broth
  • 1 Cup Sour Cream
  • 1-4 Ounce Can Diced Green Chilies Mild
  • 2-3 Tablespoons Green Onions sliced
INSTRUCTIONS
  1. Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
  2. In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Tortillas with this mix and roll up each one then place seam side down.
  3. Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to blend. Cook for 1 minute. Remove from heat and whisk in broth. Put back on the heat and cook until the mixture has thickened and is bubbly. Sauce for 3-5 minutes. (Do not skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Stir until sauce is cream and add chilies and sour cream is dissolved.
  4. Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until the top is golden. Top with green onions and serve.

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