White chicken enchiladas are the perfect comfort food for this week. It’s still chilly here in Chicago and it’s been raining a bunch. These scrumptious enchiladas hit the spot when you just want to curl up with a good meal and some Netflix.
White Chicken Enchiladas
Ingredients
- 3 cups cooked chicken, shredded
- 3 cups chihuahua cheese, shredded
- 12 flour tortillas
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken stock
- 1 cup sour cream
- 4-ounce can diced green chiles
- 1/4 cup green onions, sliced
- Salt & Pepper, to taste
- Cooking Spray
Instructions
-
Preheat oven to 350 degrees and spray an 11×14 baking dish with cooking spray.
-
Combine chicken and half of the cheese to make filling.
-
Fill each tortilla with chicken/cheese mixture and roll it up. Place seam side down in prepared baking dish.
-
Melt butter in a medium nonstick skillet. Add flour and whisk for 60 seconds.
-
Slowing whisk in chicken stock and bring to a boil until thickened. Season with salt and pepper. Turn off heat.
-
Add diced green chiles and sour cream to the sauce and stir to combine. Pour over the enchiladas.
-
Top enchiladas with remaining cheese and bake for 30 minutes until bubbly. If you want the cheese t be golden brown, you can broil it for 3-5 minutes.
-
Top with green onions. Makes great leftovers!!
Check out my Facebook page where I make this recipe for a step-by-step guide! If you give these White Chicken Enchiladas a try, I’d love to know what you think in the comments below.
Taran is a self-proclaimed undomestic mom. She thrives as a stay-at-home-mom by consistently carving out time for herself and practicing realistic self-care. As a busy mom of 3, she knows that if mama ain’t happy, nobody’s happy! With a focus on how SAHMs can carve out time for themselves everyday, she teaches fellow SAHMs how they can do the same.
Leave a Reply