I’ve posted a couple different chicken enchiladas on Busy Mom Recipes. GREEN CHILE ENCHILADAS (EASY) is simple and uses Greek yogurt instead of sour cream. This recipe also calls for green chile enchilada sauce instead of diced green chiles.
LIGHT AND CREAMY CHICKEN ENCHILADAS RECIPE (FROM BETTY CROCKER) is a delicious recipe and a great way to use up a can of Cream of Chicken Soup if you have one on hand.
Even though I thoroughly enjoyed those two recipes (even enough to post them online), I tried this new recipe and loved it as well! It was easy and very cheesy! The sauce really turned out perfect too and the cilantro on top just topped it off, literally 🙂
White Chicken Enchiladas with Flour Tortillas
Ingredients (makes 10 enchiladas):
- 10 soft taco-sized flour tortillas
- 2 C. shredded cooked chicken (I used rotisserie chicken, it’s really easy to pull off the meat while it’s still warm)
- 2 3/4 C. shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1 (14 oz) can low-sodium chicken broth (I love the Swanson’s brand)
- 1 C. sour cream
- 1 (4 oz) can diced mild green chiles
- optional: chopped cilantro as a garnish
Instructions:
- Preheat oven to 425 degrees F. and lightly grease a 9×13 inch glass baking dish.
- In a bowl, combine 2 C. shredded chicken and 2 C. of cheese (leave the remaining 3/4 C. of cheese set aside).
- Spread an equal amount of chicken/cheese filling into each tortilla. Roll up the tortilla and place seem-side down in the baking dish.
- Once all the tortillas are rolled up in the baking dish, get out a saucepan and turn the heat to medium. Melt the butter in the saucepan. Add the flour and whisk together for about 1 minute. Whisk in the chicken broth. Turn up the heat a little bit so it comes to a boil, then reduce heat, stirring frequently so the flour doesn’t burn. The sauce should thicken a bit. Remove from heat and stir in the sour cream and diced green chiles. Pour all of this sauce evenly over the rolled up tortillas in the baking dish.
- Bake for 20-25 minutes, or until cheese in melted and golden. If desired, sprinkle with chopped cilantro as a garnish.
Serve the enchiladas with mashed beans (even warm refried beans from a can will do) and a fresh green salad on the side. We enjoyed having berries or clementines and a brownie or chocolate chip cookie for dessert. Yum!
*Inspired by THIS recipe.