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White Cheesy Chicken Enchiladas

by on January 9, 2012 in Casseroles, Main Courses January 9, 2012 CasserolesMain Courses
See post on domesticatedduchess’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This yummy and easy meal is filling and delicious! Unique with a sour cream and green chile sauce!

Ingredients

  • 2 cups Shredded Chicken, Cooked
  • 2 cups Shredded Cheese (Mexican Blend Is Good), Divided
  • 10 whole Tortillas
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 16 ounces, fluid Chicken Broth, Low-Sodium
  • 8 ounces, fluid Sour Cream
  • 4 ounces, weight Diced Green Chiles

Preparation

1. Preheat oven to 350ºF. Grease your favorite casserole pan.
2. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter. Stir in flour and cook 1 minute until thick. Add the chicken broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chiles. Do NOT bring to boil or your sour cream will curdle! Just make it warm with tiny bubbles.
5. Pour the sauce over enchiladas and top with the remaining 1 cup of cheese.
6. Bake 24 minutes, and then broil on High for 3 minutes to brown the cheese.

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3 Reviews

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scotsma on 9.13.2012

My family loved this one!

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Traci on 3.5.2012

This was simply yummy! I love the sauce for this since one of my favorite ingredients of all times is green chilies. I used an immersion blender to get it all to come together instead of a whisk and it made it so that the chilies weren’t visible to my little ones! This is a keeper for sure

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cumingbettysue on 3.4.2012

The sauce for this recipe is so very delicious! I have to stop myself from dipping pieces of tortilla in it as I’m rolling the enchiladas. The only change I’ve made is adding sauteed onions to the chicken & cheese mixture before rolling. Excellent!

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