Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, creamy white chicken enchiladas. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Creamy White Chicken Enchiladas is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Creamy White Chicken Enchiladas is something that I’ve loved my entire life.
Creamy White Chicken Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. You can certainly use flour tortillas like a lot of white chicken enchilada recipes do, but I prefer the texture and flavor of corn. The best Creamy White Chicken Enchiladas! This is my original recipe for creamy white cheesy enchiladas.
To begin with this recipe, we must first prepare a few components. You can have creamy white chicken enchiladas using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Creamy White Chicken Enchiladas:
- Get 1 whole rotisserie chicken
- Take 1 (4 oz) can green chilies
- Take 2 cups chicken broth
- Make ready 3 tbsp flour
- Make ready 1 tsp salt give or take
- Prepare 1 tbsp pepper
- Prepare 1 tsp Adobo season
- Make ready 10 flour tortillas
- Take 3 tbsp butter
- Prepare 3 cups Monterey jack cheese or mixed cheese. I like both
- Take 1 cup sour cream
White beans, shredded chicken, green chiles, sour cream and cheese - need I say more? This enchilada recipe is so GOOD! For the Creamy Salsa Verde Sauce. In a large nonstick pan, melt the butter over medium heat.
Instructions to make Creamy White Chicken Enchiladas:
- Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray.
- Shred rotisserie chicken and put in bowl.
- Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning
- Place chicken mixture in each of the flour tortillas.
- Roll them all up and place them in your baking dish. Just squeeze them all in there.
- In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don’t let it burn.)
- Add chicken broth and whisk until smooth.
- Stir in sour cream and chiles. Be sure not to let the mixture boil. Take sauce off the heat and pour it over the enchiladas.
- Top with remaining shredded cheese. I like to add extra:)
- Bake for about 25- 30 minutes. I like to broil the last 5 minutes or so. Be sure to keep an eye on it when broiling, so you don’t burn it.
- Let sit for 5 minutes and serve.
For the Creamy Salsa Verde Sauce. In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts. These Creamy White Chicken Enchiladas are beyond simple to make but boast an insane amount of flavor! Slathered in a ridiculously delicious creamy sauce and covered in stretchy cheese, these enchiladas need nothing else except a fork and a knife to dive in with!
So that is going to wrap it up with this exceptional food creamy white chicken enchiladas recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
