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Wednesday, December 27, 2017

White Chicken Enchiladas


These are seriously so so good, the chicken I made a whole package of Chicken breasts in my Instant Pot, then I took out what I needed for this recipe, seasoned it and made these yummy Enchiladas
Homemade bechamel sauce added green chilies and sour cream and popped it in the oven 20 minutes, dinner is done and extra chicken cooked for 2 more meals.

what you need:
10 soft taco shells
2 cups cooked, shredded chicken(already seasoned)
1 tsp chili powder 1/2 tsp cumin
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
1 cup Salsa
1/2 onion minced
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)

How to make it:
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese and 1 cup salsa add spices you need. Roll up in tortillas and place in pan.
In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Turn down heat to low or off
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
I like to top with green onions or chives when I have them.

cooked chicken and cheese mixed
add salsa and mix add seasonings 

cook your sauce up
make sure to turn down the heat before adding sour cream
fill and roll 

cover with the white sauce
top with the rest of the cheese
bake 20 minutes
can do 3 minutes under broiler for golden brown
top with green onions or chives
and serve


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