Enchiladas are one of my favorite things to eat whenever I go to a Mexican restaurant. There are so many ways you can make enchiladas. You can fill them with anything, top them with anything. But these white chicken enchiladas are to die for.
This will be a meal that your kids would run to the dinner table for, not only them but you as well.
They’re also quite easy to make.
Here is my baby, isn’t she pretty? I haven’t posted a picture of her in quite a while, so I thought it was time. Here she is on the deck hoping some chicken would come her way. It always does.
I modified the original recipe a bit to make only 6 enchiladas, the original makes 12, that’s a bit much for the 2 of us.
You’ll need 1 cup and a half of cheese, I mixed mine, so I used cheddar cheese for half and mozzarella for the other half.
The recipe also calls for canned green chilis, I used mixed pickled hot peppers, nice and spicy.
You can use precooked chicken breast from a store bought roast chicken, or just boil a couple chicken breasts, which is what I did. Shred the chicken with two forks and mix it with half the cheese.
In a sauce pan melt the butter and whisk in the flour. Cook it for a minute after which you add the chicken broth, whisking it until smooth. Cook until it gets thick and bubbly. Stir in the sour cream and the hot pepper and remove from heat. Roll up the chicken and cheese mixture in the tortillas and place in a pan.
Pour the creamy sauce over the enchiladas and top with remaining cheese.
Bake in a preheated oven at 350 F degrees for 22 minutes and broil for 3 minutes to brown the cheese on top.
It looks amazing and the sauce is bubbly and delicious.
And if you need a closer shot.
You’ll love this.