Saturday, December 10, 2016

Easy and Creamy White Chicken Enchiladas

*Left out
6-8 corn tortillas (enchilada size)
1 pre-cooked plain rotisserie chicken, shredded
1 cup sweet corn
4 cups shredded Mexican blend cheese, divided in half
3 tablespoons butter
3 tablespoons all purpose flour
1-1/4 cups chicken broth
1 – 10oz can cream of chicken soup
1 cup sour cream
* 1 – 4oz can chopped green chiles
¼ teaspoon ground black pepper
¼ teaspoon sea salt

Preheat oven to 350 degrees F.

Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.

Roll and place in the bottom of a baking dish with the seam side down.

In a pot over medium heat melt the better. Add flour and whisk into a thick paste.

Add chicken broth, cream of chicken, sour cream, *chiles, salt and pepper.

Whisk gently for about 5 minutes until warm and smooth.

Pour the sauce over the enchiladas and top with remaining shredded cheese.

Bake for 25 to 30 minutes and serve warm.

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