White Chicken Enchiladas

I'm not sure you'll believe just how easy this recipe is. Enchiladas are so good, how can the recipe be so easy?? It is. And I make this recipe at least once a week.

Often times enchiladas are served the traditional way, which is with a red sauce. The red sauce is delicious but I am more of a white sauce gal myself. The white sauce is made from butter, cheese, and sour cream (only the three greatest ingredients of all time) with green chile peppers, until it gets all bubbly and rich. 

Trust me, this recipe will soon be on the weekly menu at your house too. They are so simple.

I threw three chicken breasts into the crock-pot with some taco seasoning. I cooked them on medium heat for a few hours until they were done. Shred the chicken breasts once they're cooked.

Combine the shredded chicken with a tablespoon of sour cream, (or however much you prefer..) and a handful of cheese, and wrap generous portions in your tortillas. A lot like making a soft taco. Once they are rolled, lay them in a greased baking dish. Set aside.(I lay mine in the baking dish with the 'open' side of the rolled tortilla down, so they do not reopen.)

For the sauce, first you want to add your butter to a skillet over medium-high heat. Once it's all melted, add your flour and whisk it until it is combined. 

Cook the flour mixture for one minute.. letting this cook down for a minute or two removes any flour taste.

Add your chicken broth and let it begin to bubble just slightly until you see tiny bubbles around the edges.

See? Tiny bubbles.

Remove this from the heat, and let it cool for a few minutes. You don't want it to be cold but you really don't want it to be hot, because your sour cream will curdle in the hot broth, and that will be no bueno.

Once it has cooled for a few minutes, add your green chiles and sour cream, and stir and watch it get creamy and beautiful.

Now dump your white sauce on the prepped enchiladas. Cover them generously! 

Tip: Add shredded cheese on top of your rolled tortillas before pouring the sauce, and add more shredded cheese on top of the sauce. Just, cheese, and more cheese. Did I mention, cheese?

Sauce here. sauce there, sauce everywhere.

Bake them at 400 degrees for 25 minutes. I like to broil mine for another minute or two to get them brown on the top!

Tip: use rotisserie chicken to save prep time. I have used it for this recipe before and it works great.

Sometimes I pair mine with Mexican rice or guacamole. But usually, they are plenty good by themselves. See how easy? Minimal prep and ultimate cheesy goodness all around. 

ENJOY! 

XO

Full Recipe:

8-10 flour tortillas

Chicken, shredded

3 cups Monterrey Jack cheese

3 Tbl butter

3 Tbl flour

2 cups chicken broth

1 cup sour cream

1 4oz can diced Green Chiles

1. Add handful of cheese, shredded chicken, and heaping tablespoon of sour cream to a bowl. Mix until combined.

2. Spoon generous portion of chicken mixture into flour tortillas. Role tortillas and place open side down in a greased baking dish.

3. Melt butter in a skillet on medium-high heat. Add flour to butter, whisk until combined, and let cook for 2 minutes (be careful not to burn the flour.)

4. Pull off heat and let cool for 2-3 minutes. Once mixture has cooled, add broth, sour cream, and green chiles. Mix until combined.

5. Pour white sauce mixture over rolled tortillas, cover generously. Top with additional shredded cheese.

6. Bake at 400 degrees for 25 minutes.

7. Eat until they are all gone.