White Chicken Enchiladas

    I make enchiladas a couple times a month switching between chicken and beef.  I love making my own enchilada sauce but have been wanting to try my hand at white enchilada sauce.  I ended up finding one on Pintrest that everyone was raving about so I took a chance on it.

    The sauce seemed incredibly easy and I wasn’t sure how it would turn out.  It ended up being amazing!  The sour cream adds a nice richness and the green chilies add a hint of spiciness.  It’s a great change from the original red enchilada sauce.   The filling is a simple chicken and cheese combination, though an addition of salsa, peppers, or jalapenos would be nice as well.   I’ll definitely be adding these white enchiladas to my Mexican meals rotation.

White Chicken Enchiladas (adapted from Joyful Momma’s Kitchen)
2 chicken breasts
1 t. cumin
1 t. paprika
1/2 t. red pepper
1 t. salt
1 t. black pepper
2 garlic cloves, minced
8 soft taco shells
2 c. Mexican cheese blend, shredded
3 T. butter

3 T. flour

1 t. black pepper
2 c. chicken broth

1 c. low fat sour cream
1 (4 oz) can green chilies

1.  In a bowl combine the cumin, paprika, red pepper, salt, black pepper, and garlic.  Rub the mixture over the two chicken breasts. 

2.  In a large skillet heat 1 teaspoon of olive oil over medium high heat.  Add the chicken and cook for 5-8 minutes per side or until the chicken is cooked through.  Allow to cool for about 5 minutes and then shred.

3.  Preheat the oven to 350 degrees.  Spray a 9 x 13 baking pan with cooking spray.

4.  Mix together the chicken and 1 cup of cheese.  Roll up in the tortillas and place in the baking dish.

5.  In a sauce pan, melt the butter.  Stir in the flour and cook for one minute.  Add in the broth and whisk until smooth.  Continue cooking until the mixture begins to bubble.

6.  Slowly whisk in the sour cream, pepper, and green chilies.  Immediately remove from heat so that the sour cream doesn’t curdle.  Pour over top of the enchiladas and top with remaining cheese.

7.  Bake for 20 minutes and then heat under the broiler for 2-3 minutes to brown the cheese.

This post linked to: 
Tuesdays at the Table Made From Scratch Tuesdays, Tempt my Tummy Tuesdays

Comments

  1. These enchiladas look amazing. Oh my gosh, I just can’t get past all that yummy looking sauce and cheese. Then add chicken and tortillas? Yum.

  2. Oh my goodness! This enchilada recipe looks wonderful! Thanks for sharing and linking to TMTT.

  3. I agree these look so good! I just had supper yet somehow this is making me hungry. I am going to have to give these a try!!!

  4. I like the white sauce idea. My husband and son aren’t so keen on red sauce menu items unless its spaghetti. Maybe they will give this a chance.

  5. Love Mexican dishes! Love enchiladas!!!! Yum!

  6. Wow. A white sauce I’ve never done that. It never occurred to me to put it under the broiler when finished. I want to try that!

  7. A white sauce for enchiladas is such a great idea! These look delicious!

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