White Chicken Enchiladas

Okay, we have to discuss White Chicken Enchiladas.  I’ve been hearing about them a lot lately and have to tell you I had no idea what the big deal was about.  Really, they are enchiladas, how good can they be?

I decided to find out for myself, so last night I gave them a try and I have to tell you a secret.  Ready? They are so unbelievably good!  Who knew??  They are fast, they are easy and they are my new favorite go-to dinner.  You have to try these.  I did (of course) add a few tips after the recipe for you to make them even better…I couldn’t help myself.  Enjoy and you know the routine, I need to know if you liked them as much as I did!

White Chicken Enchiladas

8-10 flour tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey jack cheese or cheese blend

3 tbsp butter, unsalted

3 tbsp flour, unsalted

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

Green Enchilada sauce (optional)

Red Enchilada sauce (optional)

Instructions:

**scroll down for important tips

Preheat oven to 350 degrees.

Spray a 9″x 13″ baking dish with a non stick cooking spray.

Mix chicken and 1 cup cheese. Roll up in tortillas and line up in pan.

In a sauce pan on medium heat, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth. Heat over medium heat until thick and bubbly, 5-8 minutes.

Remove from heat and stir in sour cream and chilies.

Pour over enchiladas and top with remaining cheese.

Bake 25 minutes.  Serve.

FYI…I topped them off with both the green and red Enchilada sauces.  Delicious!!

Tips:

Chicken: Either buy a rotisserie chicken and shred meat off OR use fresh boneless, skinless chicken breasts.   Cooking method: In a large saute pan on medium/high heat add 1-2 cups chicken broth.  Slice chicken thin and add to pan.  Cook for 8-10 minutes flipping once half way through.  When cooked, remove and place on a cutting board.  With a sharp knife, angle the knife and shred the pieces of chicken. let cool slightly and add to cheese.

Tortillas: make sure you put enough chicken and cheese filling in each tortilla.  If you don’t, then your enchiladas will be too doughy and not enough ‘meaty’.  The filling is incredibly good and you’ll want to taste more of that instead of tortilla-even if you’re using really good tortillas.

Cheese and sauce: The more cheese the better and that goes for the sauce too.  The sauce is really tasty and adds a creaminess and flavor to these enchiladas that make the dish so good.

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