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  • Willow Lilly

    THE BEST white chicken enchilada recipe ever!! Easy too. Chicken enchiladas with green chili sour cream sauce *These are seriously so so good* 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 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.

  • Tara Winter

    ChickenEnchiladas w/ Green Chili SourCream Sauce 10 taco shells,2 cups cooked shredded chicken,2 cups Monterey Jack cheese,3 Tbsp. butter,3 Tbsp. flour,2 cups chicken broth,1 cup sour cream,1 (4 oz) diced green chilies Preheat 350. Grease 9x13 pan. Mix chicken & 1 cup cheese. Roll up in tortillas, place in pan. Melt butter, stir in flour & cook 1 min. Add broth & whisk, Med heat until thick & bubbly.Stir in sour cream & chilies. Pour over enchiladas & top w/remaining cheese. Bake 22 min.

  • Laurie Joy
    Laurie Joy • 1 year ago

    VIRAL? I've been making this for at least a decade...

  • Lynaya Hernandez
    Lynaya Hernandez • 1 year ago

    Here's my version of this recipe that makes the filling more flavorful and more moist. Enjoy. Lynaya’s White Chicken Enchiladas (AKA Enchiladas Suizas) Chicken (can be made the day before and refrigerated) 1 jar Goya Salsa verde (or a large jar of any salsa verde) 2 pounds chicken breast or chicken tenderloin 1 finely diced red onion 2 heaping tablespoons of minced garlic 1 packet taco seasoning 2 tablespoons lime juice • Thaw chicken if it is frozen. Cook all ingredients together on low in a crock pot for 2.5 hours, or until shred-able. When done cooking, DRAIN chicken and shred by hand. Another option is to place all filling ingredients along with the chicken in a stand mixer. The mixer does a great job of shredding the chicken in seconds if the chicken is cooked correctly. Filling Cooked chicken (see above) 1 (4 oz) can diced green chilies (these are not spicy at all, just tangy) ½ can diced jalapenos (if you’d like to add a bit of spice) 1 cup shredded mild cheddar, or shredded Mexican Mix cheese 1/3 cup of prepared sauce (see below) 1/2 bunch green onion, finely sliced • Mix all ingredients together by hand or place in a stand mixer to shred chicken and incorporate other ingredients. Sauce 4 Tbsp. butter 4 Tbsp. flour 2 cups chicken broth 2 teaspoons Goya Adobo or basic chicken seasoning 1 can diced green chilies (these are not spicy at all, just tangy) ½ can diced jalapenos (if you’d like to add a bit of spice) 1 heaping cup sour cream (or greek yogurt) 1/2 bunch green onion, finely sliced (set aside 2/3 cups of prepared sauce) • 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. REMOVE FROM HEAT and stir in remaining ingredients. Assembly 8 mid-sized tortillas (I like whole wheat) 1 to 2 cups shredded cheddar, or shredded Mexican Mix cheese Prepared filling Prepared sauce • Preheat oven to 350 degrees. Grease a 9x13 pan. Spread 1/3 cup prepared sauce over the bottom of pan. Divide filling into 8 equal parts. Place filling inside tortilla, roll, and place horizontally in pan. Pour remaining prepared sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

  • Maddie Thompson
    Maddie Thompson • 1 year ago

    OOOOOH! YUMMY!

  • Danielle McLennan
    Danielle McLennan • 1 year ago

    Ashley Jackson Were the bomb.com with chicken from heb!

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