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  • MountainMom

    Easy white chicken enchiladas Easy and Creamy White Chicken Enchiladas 4.8 from 12 reviews Print Type: Main DishAuthor: Cat DavisPrep: 10 mins Cook Time: 30 mins Total Time: 40 mins Serves: 6-8 Ingredients 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 – 10oz can cream of chicken soup 1 cup sour cream 1 – 4oz can chopped green chiles 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt Instructions Preheat oven to 350 degrees F. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese. Roll and place in the bottom of a baking dish with the seam side down. In a pot over medium heat melt the better. Add flour and whisk into a thick paste. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper. Whisk gently for about 5 minutes until warm and smooth. Pour the sauce over the enchiladas and top with remaining shredded cheese. Bake for 25 to 30 minutes and serve warm. WordPress Recipe Plugin and Microformatting by EasyRecipe

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Easy white chicken enchiladas - I make a similar recipe to this, but I like the idea of just the corn, chicken and cheese on the inside of larger tortillas, then only putting the sauce on the top, instead of inside, too. I will be trying this!

Easy & Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half Sauce: 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 – 10oz can cream of chicken soup 1 cup sour cream 1 – 4oz can chopped green chiles 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt Oven @ 350, 25-30 min

Easy Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half Sauce: 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 10oz can cream of chicken soup 1 cup sour cream 1 4oz can chopped green chiles 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt Oven @ 350, 25-30 min

Easy and Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half Sauce: 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 - 10oz can cream of chicken soup 1 cup sour cream 1 - 4oz can chopped green chiles 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt Oven @ 350, 25-30 min

Easy Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half Sauce: 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 10oz can cream of chicken soup 1 cup sour cream 1 4oz can chopped green chiles 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt Oven @ 350, 25-30 min

Quick easy meal- but I'd use a lot less cheese. And add greek yogurt of course ;) how to make white chicken enchiladas

White Green Chile Chicken Enchiladas with Pomegranate Recipe | aol.it/1Aj1x4E

White Chicken Enchiladas 8 flour tortillas, soft taco size 2 C cooked, shredded chicken - half a rotisserie chicken 2 C shredded Monterey Jack 3 Tb butter 3 Tb flour 2 C chicken broth 1 C sour cream 1 (4 oz) can diced green chilies Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray.