Tuesday, March 29, 2011

White Chicken Enchiladas with Green Chile Sour Cream Sauce

These were really yummy and really easy. I bought a bag of frozen chicken from Costco and cooked and cubed it all with oregano, basil, and garlic. That made this recipe super easy because the chicken can be frozen in sandwich bags in smaller portions and is ready for a meal like this. I found this recipe here. (Let's Dish)


8-10 soft taco size flour tortillas

2 cups shredded Monterrey jack cheese, divided

2 cups shredded cooked chicken

3 T. butter

3 T. flour

2 cups chicken broth

1 cup sour cream

1 4 0z. can diced green chiles

Chopped, fresh cilantro for garnish (optional)


Preheat oven to 425*. Mix together 1 cup of the cheese and the chicken. Place equal amounts of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased 9x13 pan. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20-25 minutes. Sprinkle with cilantro, if desired.


Lisa said...

these sound yummy. they sound very similar to the white chicken enchiladas i posted a little while ago.(http://therecipesociety.blogspot.com/2010/09/white-enchiladas.html)which i coincidentally made yesterday! i like using the corn tortillas because they don't get soggy. have you made those and are they quite similar to each other?

Jolie said...

I made this recipe tonight and it was delicious!!! So glad to have it!

Scott / Lori said...

These sound soooo good. Thanks for a new twist on chicken enchiladas!