Ontario, Canada
This is one of my favorite south of the border meals, easy to make and incredibly satisfying! Rich and creamy, these White Chicken Enchiladas are easy and smothered in a simple sour cream and green chile sauce. The green chiles give them a lot of flavor without too much heat, which makes these very friendly for those that can’t handle the picante. This is the perfect Tex-Mex dinner recipe for your family and friends. So get your apron out as supper is fast approaching!
Ingredients:
- 10 soft tortilla
- 2 cups Rotisserie chicken, shredded
- 2 cups shredded Monterey Jack cheese
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken stock
- 1 cup sour cream
- 4 oz can diced green chilies
- Fresh cilantro for garnish, optional
- Fresh parsley if you wish
Instructions:
- Preheat oven to 350 degree
- Spray a 9×13 inch baking dish with nonstick cooking spray
- Mix chicken and 1 cup cheese
- Place some of the mixture down the center of each tortilla
- Roll up
- Place in the prepared dish, seam side down
- In a sauce pan, melt butter, stir in flour and cook 1 minute
- Add stock and whisk until smooth
- Heat over medium heat until thick and bubbly
- 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 20 to 30 mins until golden brown on top
- Garnish with fresh cilantro or parsley
Serve warm with your choice of refried beans, Mexican rice, avocado salsa or a green leafy salad. Make two for some easy leftovers for the freezer.
Enjoy!
