White Chicken Enchiladas

White Chicken Enchiladas 

(Original Recipe)

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. 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.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Tasty Chicken Enchiladas

I am a sucker for any mexican dish and have always loved enchiladas but never made them myself. I came across this easy to make recipe for Chicken Enchiladas and it looked so delicious I knew I just had to cook it for dinner. It was quite amazing (chicken, cheese, yummy sauce, what more could you want??)

Chicken Enchiladas 

(Original Recipe Link)

Tasty chicken enchiladas with 2 kinds of cheese. Can be prepared up to 2 days ahead of time for a quick and easy meal.

Ingredients

• 1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary
• Salt & pepper
• 2 1/2 cups of enchilada sauce (store bought or from scratch)
• 1 cup finely crumbled queso fresco or feta cheese
• 1 (4 oz.) can of green chiles
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• Vegetable oil spray (or you can use vegetable oil in a little bowl with a brush)
• 1 cup shredded cheddar cheese
• Lime wedges (optional)
• Sour cream (optional)

Instructions

1. Preheat oven to 350. Pat chicken dry and season with salt and pepper.
2. Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
3. Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.
4. Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.
5. Quickly place tortillas on a flat surface and place 1/3 cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9×13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.
6. Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
7. Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.

Notes

To make ahead, complete through step 5, cover with plastic wrap and place in fridge for up to 2 days. Begin with step 6 when ready to cooking but do not cover. Bake for 10-20 minutes or until warm.