Several months ago I decided to make chicken enchiladas but I fancied them up with lots of veggies and a new recipe. Those enchiladas were pretty good, but for a regular dinner on a regular night, I prefer something a bit simpler.
I have a chicken enchilada recipe that I’ve used several times before, but it does call for cream of something soup. And while I’m not entirely opposed to cream of something soups, I have decided to eat more whole foods this year (and apparently that does not include gloppy soups from a can). So when I found this recipe at Joyful Momma’s Kitchen (via Pinterest), I decided to give it a try (with a few tweaks).
White Chicken Enchiladas
10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Season chicken with chili powder, cumin and garlic. Then mix chicken and one cup of cheese together. Spoon into tortillas, roll up and place in greased 9×13 pan.
Melt butter in a sauce pan, then add flour while stirring often. Add broth and whisk until smooth. Heat until thick and bubbly. Next, stir in sour cream and chilies and let cook on low to medium heat for a few minutes.
Pour the sauce over enchiladas and top with the other half of the cheese. Bake for about 25 minutes. (If you want to be real fancy, the original recipe recommended broiling the pan for the last few minutes until the cheese is browned. I didn’t bother, but I’m sure that step adds a level of tastiness!)
I was afraid that these enchiladas would be too mild or even boring, which is why I was prepared with extra sour cream and jalapenos. But it turns out the seasoning on the chicken and the cheesy sauce was plenty flavorful. And while my husband didn’t love these (he is basically opposed to all dishes that don’t feature beef, bacon or both), my [sometimes picky] four-year-old said over and over, “Thank you, Mommy! I love this! This is delicious! You’re a great cooker!”
You can’t ask for a better recommendation than that!
I really do think this is my favorite recipe of all for chicken enchiladas, and I’ll definitely be making it again.
Do you like chicken, beef or bacon best? And how do you feel about cream of whatever soups?
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Mary- This is my favorite enchilada recipe! I love it!! I add a small onion all ground up in my food processor to the butter and let it cook till golden brown before adding the flour and broth. It makes the sauce onion-y without the texture of onion pieces. I don’t know how your hubby feels about onion, but it might help…if not, try adding a strip of bacon to the top of his serving!
PS I also use whole grain tortillias… all that sour cream and cheese really hide the sandy texture of the whole grain, and I feel a little better about the creamy delicious calories knowing that something in there is good for us!
Hmmm…I’ll have to try that. I really WANT to like whole wheat tortillas, but so far they’ve been a [gross] no go. But maybe if they were smothered in cheesy goodness…
Haha! I almost said that at the end of my post – “Maybe next time I’ll add bacon to his enchilada.” :) And yes, I’ll definitely add onions next time. I thought it was kind of weird they didn’t have any!
White Chicken Enchiladas – ALL THE WAY! ;-) yes yes!
We make pretty much this exact recipe, except instead of spices we just throw some salsa in with the chicken. I like them better with ground beef, though, actually!
So the same exact thing with beef instead? I might have to try that.
This sounds great! I know they would be a hit in my house. Thx!
I hope your family loves them!