White Sauce Chicken and Cheese Enchiladas
These enchiladas are one of my very favorite meals. They’re super easy, very creamy and of course they go great with guacamole (because everything is better with guac). When it comes to enchiladas I tend to prefer white sauce versus red, which is no surprise because I tend to love anything that isn’t healthy for me.
Here’s what you’ll need:
8-10 tortillas (depends how hefty you like your enchiladas)
1 jar of salsa
1 cup sour cream
2 cups shredded Mexican cheese blend
1 can green chilies
4 cups shredded chicken
1/3 cup flour (this may vary so don’t add it all at one time)
2 cups chicken broth
3 tablespoons butter
salt and pepper to taste
Make sure your chicken is cooked and shredded when you’re ready to make your enchiladas. You can cook chicken breasts yourself or you can buy a rotisserie chicken from the grocery store. I use four Schwan’s Premium Chicken Breast Filets.
Once your chicken is ready to go, preheat your oven to 350 degrees and grease a 9x13 pan. Then, combine chicken, one cup of shredded cheese, salsa, green chilies and a few shakes of salt in a medium bowl.
Grab your tortillas and scoop spoonfuls of the chicken mixture into them. Roll and place in your greased pan. Set aside.
Put a large pan on the stove and melt your butter and then whisk in a few tablespoons of flour. Pour the chicken broth in while whisking. This is where you might need a little more flour. I find that once I pour in all two cups of chicken broth I usually need more flour. Add in your cup of sour cream and keep whisking. Once the sour cream is mixed in, if your consistency is still a little thing, add in some more flour.
Once you have your consistency down, pour the white sauce over the rolled tortillas and top off with the rest of your shredded cheese. Put it in the oven for 20-25 minutes depending how crispy you like the cheese on top!
If I could eat this everyday, I think I might. Enjoy!