Chicken Enchiladas and Enchilada Sauce - Great!!! Used La Victoria sauce. Mixed it with crockpot cooked shredded chicken, cheddar, plain yogurt. Rolled up in whole wheat tortillas and poured more sauce on top. More cheese and olives. Yummy!
Chicken enchiladas with green chili sour cream sauce Ingredients: 10 soft taco shells 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 chillies Directions: 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.
White Chicken Enchilada Pasta - my favorite enchilada recipe with pasta instead of tortillas - much easier!
Chicken Enchilada Pillows from chef-in-training.com ...A simple and unique twist on traditional enchiladas. This recipe is so delicious and will soon become a new family favorite!