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Return to browsing category: Poultry

White Chicken Enchiladas by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken, peppers and cheese rolled in flour tortillas, topped with a creamy sauce and more cheese!

Ingredients:

1 cup

chopped onion

1/2 cup

chopped green pepper

2 tbsp

butter

2 cups

cooked, chopped chicken

4 oz

can chopped green chilies

3 tbsp

butter

1/4 cup

flour

1 tsp

ground coriander

3/4 tsp

salt

2 1/2 cups

low sodium chicken broth

1 cup

sour cream

1 1/2 cups

shredded monterey jack cheese

6-inch flour tortillas at room temp.

Directions:

Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt. Whisk in broth and stir until thickened and bubbly. Remove from heat and stir in sour cream and ½ cup cheese. Stir ½ cup sauce into chicken mixture.

Fill each tortilla with ¼ cup chicken mixture and place in greased pan:
6 enchiladas per square pan-top with 1 cup sauce and ½ cup cheese
12 enchiladas per 9x13 pan-top with 2 cups sauce and 1 cup cheese

To Freeze: Wrap well with foil, label and date. Freeze for up to 2 months.

To Bake: To eat same day, bake uncovered at 350 for about 25 minutes or until bubbly. From frozen, either thaw completely and bake as above, OR from frozen, bake covered 1 hour, then uncover and bake 25 more minutes or until hot and bubbly. Can re-cover if top is getting too browned before it is hot.

Note: Great for using leftover chicken or use this equivalency,
1 ½ lbs uncooked bone-in chicken breasts = 2 cups cooked chicken
1 ½ lbs uncooked boneless, skinless chicken breasts = 3 cups cooked chicken

Categories:

Ethnic Foods
Main Dishes
Poultry
Uses up Left-overs