WHITE CHICKEN ENCHILADAS

WHITE CHICKEN ENCHILADAS

 

These White Chicken Enchiladas feature the simplest cream sauce you could ever prepare, and they are really tasty, cheesy, and gooey, and they just melt in your mouth. This recipe is ideal for a fast and simple evening supper since it can be prepared from start to finish in little under half an hour.

These are the best Enchiladas Blancas made with Chicken. When you use rotisserie chicken and cream cheese for the filling, they are really simple to prepare. In addition to that, an exceptionally flavorful sour cream sauce is poured over the top of each one.

INGREDIENTS YOU WILL NEED:
  • 4-Oz.Of cream cheese – softened.
  • A small can.Of diced green chilies.
  • 1 Tsp.Of garlic powder.
  • 1/2 Tsp.Of salt.
  • 1/4 Tsp.Of ground black pepper.
  • 4 Cups.Of rotisserie chicken no skin
  • 2 Cups.Of shredded Monterey jack cheese.
  • 8 soft flour tortillas.
  • 3 Tbsp.Of unsalted butter.
  • 3 Tbsp.Of all-purpose flour.
  • 11/2 Cups.Of chicken broth.
  • 1 Tbsp.Of taco seasoning.
  • Sour cream; I used 8-oz.
PREPARATION:
  • Step 1 – Bring the temperature in the oven up to 350 degrees, also you need to spray a baking dish that is 9 by 13 inches with cooking spray.
  • Step 2 – Put the cream cheese that has been softened into a large bowl. Mix in the garlic powder, half of the minced green chilies, some salt, and pepper. Combine everything by mashing it with a fork until it’s smooth. Add the shredded chicken and a cup of the cheese that has been shredded. Stir thoroughly.
  • Step 3 – Using a spoon, evenly distribute the chicken mixture over the 8 tortillas. Mash the chicken mixture into a thin line down the middle of the tortillas (I use my hands for this) (I use my hands for this).
  • Step 4 – Tightly wrap up the tortillas around the chicken mixture. Put the tortillas on the baking dish with the seam side facing down.
  • Step 5 – Make the sauce. Add the butter to a sauce saucepan and set it over medium heat. After the butter has been melted, add the flour to the mixture. Mix everything together with a whisk. Cook for 1 minute. A portion of the leftover green chilies, chicken stock, and taco spice should be added.
  • Step 6 – Whisk until no flour lumps remain, and bring to a boil while constantly stirring the mixture. Once the sauce has reached the desired consistency, take the saucepan from the heat. To finish off the sauce, stir in some sour cream. Combine well by stirring.
  • Step 7 – Spread the sauce over the enchiladas in an equal layers. The last cup of shredded cheese should be sprinkled on top of the dish.
  • Step 8 – Bake for twenty-five minutes, or until the cheese is melted and the sauce is bubbling around the sides of the dish, whichever comes first.
  • Step 9 – Wait until the dish has cooled for ten minutes before serving.

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