My morning ritual of scanning Facebook brought me onto a new recipe yesterday morning – White Chicken Enchiladas. I wasn’t set on what we were having for supper yet so I decided to give it a whirl. We love Mexican dishes at our house so I figured I couldn’t miss with this one.
I have one rule for making new recipes that I follow religiously. The first time I make a new recipe I follow it to a tee. After the first time, I allow myself the freedom to embellish however I see fit. I think it’s important to follow it exactly the first time to see how the recipe was meant to be. I’ve found through doing this that I am able to change things more to our liking with little effort. Some recipes (but very few) require no changes at all. These White Chicken Enchiladas fit into that category. It’s very rare that I find a recipe that I wouldn’t change a bit so I’m super excited to share it with you!
White Chicken Enchiladas
- 10 Tortillas (I used 8 large tortillas)
- 2 cups cooked, shredded Chicken
- 2 cups shredded Monterey Jack cheese
- 3 TB Butter
- 3 TB Flour
- 2 cups Chicken Broth
- 1 cup Sour Cream
- 1 (4 oz) can diced Green Chilies
*The recipe didn’t call for this, but we love the majority of our meat to be cooked on our Traeger grill. I coated the chicken breasts in olive oil. I then sprinkled on some cumin and chili powder (pretty heavy on just one side). I then grilled the breasts until they were done. I let them cool a bit and then I shredded them.*
Preheat oven to 350 degree. Grease a 9×13 pan. Mix chicken and 1 cup of cheese.
Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute.
Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly. Stir in chilies and sour cream. Do not bring to a boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 20-25 minutes and then under high broil for 3 minutes to brown the cheese.
*Side note – the sauce doesn’t freeze very well, so if you’re making them ahead of time. Just make and freeze the enchiladas. Make the sauce the day of.
Let me just say this…..MAKE THESE…..YOU WON’T REGRET IT!!!! 🙂 ~Cheyenne