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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 c. shredded cooked chicken
Salt & lots of freshly ground black pepper to taste
1/4 tsp. chili powder
2 Tbsp. finely chopped yellow onions
1 c. shredded Monterey Jack cheese
x8 10-inch flour tortillas
3 Tbsp. unsalted butter
3 Tbsp. flour
2 c. chicken broth
1 c. sour cream
7 oz. can diced green chilies, drained
Additional 1 c. shredded Monterey Jack cheese
2 Tbsp. chopped fresh cilantro
Additional Chopped fresh cilantro for garnish
Preheat oven to 425 degrees. Coat a 9×13-inch baking dish with cooking oil spray.
In a medium bowl, combine the shredded chicken, salt, pepper & chili powder until the chicken is evenly coated. Toss in the onions & a cup of the Monterey Jack cheese. Divide among the eight flour tortillas and roll them up. Place them, seam side down, in the prepared baking dish.
Make the sauce. In a medium saucepan, melt the butter. Whisk in the flour until smooth. Then slowly whisk in the chicken broth until smooth. Cover and cook over medium heat for 3 minutes or until thick and bubbling hot. Remove from heat and stir in the sour cream and the drained green chilies.
Pour sauce evenly over the enchiladas and sprinkle top evenly with the additional cup of Monterey Jack Cheese and 2 tablespoons of the chopped fresh cilantro. Bake for 20 minutes or until tortillas are lightly browned & the cheese is melted. Garnish with additional chopped fresh cilantro and serve hot. Serves 6-8
Notes: Leftovers are great the next day heated in your microwave oven.
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WHITE CHICKEN ENCHILADAS BAKED IN A GREEN CHILE SOUR CREAM SAUCE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 c. shredded cooked chicken
Salt & lots of freshly ground black pepper to taste
1/4 tsp. chili powder
2 Tbsp. finely chopped yellow onions
1 c. shredded Monterey Jack cheese
x8 10-inch flour tortillas
3 Tbsp. unsalted butter
3 Tbsp. flour
2 c. chicken broth
1 c. sour cream
7 oz. can diced green chilies, drained
Additional 1 c. shredded Monterey Jack cheese
2 Tbsp. chopped fresh cilantro
Additional Chopped fresh cilantro for garnish
Preheat oven to 425 degrees. Coat a 9×13-inch baking dish with cooking oil spray.
In a medium bowl, combine the shredded chicken, salt, pepper & chili powder until the chicken is evenly coated. Toss in the onions & a cup of the Monterey Jack cheese. Divide among the eight flour tortillas and roll them up. Place them, seam side down, in the prepared baking dish.
Make the sauce. In a medium saucepan, melt the butter. Whisk in the flour until smooth. Then slowly whisk in the chicken broth until smooth. Cover and cook over medium heat for 3 minutes or until thick and bubbling hot. Remove from heat and stir in the sour cream and the drained green chilies.
Pour sauce evenly over the enchiladas and sprinkle top evenly with the additional cup of Monterey Jack Cheese and 2 tablespoons of the chopped fresh cilantro. Bake for 20 minutes or until tortillas are lightly browned & the cheese is melted. Garnish with additional chopped fresh cilantro and serve hot. Serves 6-8
Notes: Leftovers are great the next day heated in your microwave oven.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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