EASY CREAMY WHITE CHICKEN ENCHILADAS
Rich White Chicken Enchiladas are made with flour tortillas, destroyed chicken, mozzarella, green chiles and a scrumptious white cream sauce!
One of my preferred Mexican dinners (other than chimichangas) are enchiladas. Amusing side note: did you know "chimichanga" is Spanish for thing-a-ma-jig? Ha! This formula for white chicken enchiladas are serious stuff however!
I'm not wild about the red sauce enchiladas. The red sauce can now and then be so overpowering in taste for me that I can't generally taste different flavors in the dish. Furthermore, here and there my heartburn can't help contradicting anything red. Enter the white sauce. Presently this is fit for my tastes. A light-tasting harsh cream sauce that has a trace of warmth from the green chiles.
Ingredients
10 flour tortillas (taco size)
2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
2 cups shredded Monterey Jack cheese (or mozzarella)
3 tbsp flour
3 tbsp butter
2 cups chicken broth
1 (4 oz) can diced green chiles
1 cup sour cream
salt & pepper & Adobo seasoning, to taste
Instructions
- Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
- Place chicken mixture into each of the flour tortillas.
- Roll them all up and place them in the prepared baking dish.
- In a medium sauce pan, melt butter.
- Whisk in flour and let cook and thicken for 1 minute (don't let it burn).
- Add chicken broth and whisk until smooth.
- Stir in sour cream and green chiles. Be sure not to let the mixture boil.
- Take sauce off the heat and pour it over the enchiladas.
- Top with remaining shredded cheese.
- Bake for about 20-25 minutes.
- If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
This article is adapted form this site.
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