One of my favorite Mexican meals (besides chimichangas) square measure enchiladas. Funny aspect note: did you recognize the word “chimichanga” is Spanish for thing-a-ma-jig? Ha! This formula for white chicken enchiladas aren’t any joke though!
I’m not crazy concerning the red sauce enchiladas. The red sauce will generally be thus overwhelming in style on behalf of me that I can’t extremely style the opposite flavors within the dish. And generally my acid reflux disagrees with something red. Enter the bechamel. currently this can be up my alley. A light-tasting soured cream sauce that incorporates a hint of warmth from the inexperienced chiles. you’ll be able to style all the flavors in these creamy chicken enchiladas; the chicken, the tortillas and therefore the creamy cheese. it’s such a pleasant combination of flavors that go thus well with a aspect of frijoles refritos and rice.
- 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
- 10 flour tortillas (taco size)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- salt & pepper & Adobo seasoning, to taste
- Preheat oven to 350F degrees.
- Spray 9 x 13 baking dish with nonstick cooking spray.
- You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
- Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
- Once chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
- Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper and Adobo (if using.)
- Place chicken mixture in each of the flour tortillas.
- Roll them all up and place them in the baking dish.
- In a medium sauce pan, melt butter.
- Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
- Add chicken broth and whisk until smooth.
- Stir in sour cream and green chiles. Be sure not to let the mixture boil.
- Take sauce off the heat and pour it over the enchiladas.
- Top with remaining shredded cheese.
- Bake for about 20-25 minutes.
- If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly
Recipe From : The Country Cook