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Tag: rotisserie chicken

White Chicken Enchiladas with Green Chilies

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Making the sauce for White Chicken Enchiladas with Green Chilies

Those little ladies behind the grocer’s deli counter know what they’re doing. They act all sweet and innocent but inside they are crafty geniuses, every one. I mean, seriously — the smell of slow roasted chicken wafting through the aisles of a small-town grocery store is more than any mama can take … not to mention the thoughts of such ease in a ready-made dinner for the family. Marketing geniuses these rotisserie cooks are. Rotisserie chickens can also be used in so very many recipes, one of which I found and love.

Making my own sauce intimidates me so much that I avoid it at all costs. However, I did make an exception for this recipe I found online here. I found it was not as scary as first thought.  The sauce ended up just perfect and beautiful. It was quite thrilling to be able to say, “there’s not one ounce of cream-of-anything soup in this recipe”. It won’t be an everyday occurrence, but today was a win.

I followed this recipe almost exactly to a “T”. Although next time I will either find pre-shredded Monterey Jack, or will substitute another cheese. I had to hand-shred 4 8 oz. blocks to double this recipe. My arms were not happy after that.

WHITE CHICKEN ENCHILADAS

  • 10 burrito shells

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    Baked White Chicken Enchiladas with Green Chilies
  • 2 cups cooked, shredded rotisserie 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 chilies

Preheat oven to 350 degrees. Spray a 9×13 pan. Mix chicken and 1 cup 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 sour cream and chilies. Do not bring to boil, sour cream will curdle. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

White Chicken Enchiladas

Ingredients

  • 10 burrito shells
  • 2 cups cooked, shredded rotisserie 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 chilies

Instructions

  1. Preheat oven to 350 degrees. Spray 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.
  4. Add broth and whisk until smooth.
  5. Heat over medium heat until thick and bubbly.
  6. Stir in sour cream and chilies. Do not bring to boil, sour cream will curdle.
  7. Pour over enchiladas and top with remaining cheese.
  8. Bake 22 min and then under high broil for 3 min to brown the cheese.
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http://cornbreadmama.com/white-chicken-enchiladas/

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