Creamy Cheesy Chicken Enchilada's

mAlice

mAlice

professional daydreamer
Here's another one.

White Chicken Enchiladas
I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
 
JeJeTe

JeJeTe

Happiness
mAlice said:
Here's another one.

White Chicken Enchiladas
I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Click to expand...

I have this recipe! Found it on Pinterest and I love it!
 
nomoney

nomoney

....
These were awesome:


TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}

Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}

1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!
 
luvmygdaughters

luvmygdaughters

Well-Known Member
mAlice said:
Here's another one.

White Chicken Enchiladas
I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Click to expand...

OMG! Cant wait to try these, thanks.
 
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