White Chicken Enchiladas

Ontario, Canada

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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!

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Ingredients:

  • 10 soft tortilla
  • 2 cups Rotisserie chicken, shredded
  • 2 cups shredded Monterey Jack cheese
  • 3 tbsp butter
  • 3 tbsp flour

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  • 2 cups chicken stock
  • 1 cup sour cream
  • 4 oz can diced green chilies
  • Fresh cilantro for garnish, optional
  • Fresh parsley if you wish

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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

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  • 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!

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