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Classic Chicken Enchiladas | A Perfectly Saucy and Cheesy Delight

 



The recipe I'm sharing with you today is a rock star. We loved these enchiladas so much the first time I made them that I've already made them two more times, before I ever even got the chance to blog about them. And I really can't wait to make them again. They're simple, flavorful, and incredibly delicious. I don't know what else to say about them. Just look at this gorgeous pan of food:



Now go make them for dinner tonight.

White Chicken Enchiladas with Green Chile Sour Cream Sauce
source: Home Cooking with Sonya

8-10 soft taco size flour tortillas

2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired

1. Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.

2. 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 sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.

3. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

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