White Chicken Enchiladas


When it comes to Mexican food; enchiladas are one of my all-time favorite Mexican entrees. And since I’m a huge cheese fan I, of course,
enjoy cheese enchiladas. Yum yum!!!! I know they are totally unhealthy but oh man they are sooooo GOOD! 😀 No, that’s not what I am going to be sharing with you today lol. But maybe someday I will 🙂

However, I will be showing you a delicious Chicken Enchilada recipe with a green chili sour cream sauce. I assure you that this dish will satisfy your inner Tex-Mex (well sort of). Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously incredibly good*

White Chicken Enchiladas

Ingredients

Eight-Ten flour tortillas, soft taco size
2 C. cooked, shredded chicken (I used two pounds of boneless skinless chicken breasts) and or you can use half of a rotisserie chicken
2 C. shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 C. sour cream
1 (4 oz) can green chilies
1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. Ground black pepper

**Note: If you use a rotisserie chicken you only have to do steps 2 & 3 after you’ve shredded the chicken.**

Directions

Preheat oven to 400 degrees. 

1. Line a 9×13 baking dish with foil and spray it with cooking spray. Set aside. Rinse and pat dry raw chicken. Place chicken on baking sheet and cook for twenty minutes. Next, remove from oven and shred chicken with two forks. Throw out the juices from the chicken and put a new sheet of foil on baking dish. Set aside. After the oven has cooled down a bit preheat oven to 350 degrees.

2. While the oven is heating up get a large mixing bowl and combine pepper, ground cumin, garlic powder,  chicken, and cheese. Stir well. Roll up the mixture in tortillas and place in baking dish seam side down. In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

3. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few moments to brown the cheese.

What is your favorite Mexican dish?

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Recipe adapted from Plain Chicken

 

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