Tuesday, June 26, 2012

White Chicken Enchiladas with Green Chile Sauce

My used-to-be go-to white chicken enchilada recipe used cream of chicken soup.  Upon close examination of the ingredient label I saw it had "soy protein".  There goes the cream-of-something soups.  (Actually that was not a bad thing.  I felt like all my recipes that used cream-of-something soups all kind of tasted ... the same.  Maybe that's just me.) So I needed to find another one.  I found this one actually while drooling over photos on food gawker.  The only adjustment I made was serving these bad boys with pico de gallo over the top.  For the life of me I have no clue where I got the idea, maybe I came up with it on my own to use up leftover pico de gallo, but let me tell you... It's delicious!  It makes such a difference!


White Chicken Enchiladas with Green Chile Sauce
8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish
Pico De Gallo, optional

Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro or pico de gallo just before serving.

1 comment:

  1. Thanks, Britt! I needed this recipe. My mom uses cream of mushroom soup in her enchiladas, and while they're very yummy, I don't buy that stuff. So this will enable me to make one of my favorite dishes again! Although in my mom's recipe, she mixes the sour cream sauce in with the chicken before putting it in the tortillas, then we pour green enchilada sauce over the top, so I think I'll try that with this recipe! Yum! Now I'm hungry. (by the way, I have some dough rising right now that I'm going to make some of your breakfast "hot pockets" with. I'm excited)

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