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White Chicken Enchiladas Recipe

INGREDIENTS

2 cups cooked shredded chicken ▢2 cups shredded Colby Jack cheese ▢garlic salt with parsley flakes ▢pepper ▢2 tablespoons chopped fresh cilantro ▢10 (8-inch) flour tortillas, soft taco size White Queso Sauce ▢3 tablespoons unsalted butter ▢2 tablespoons all-purpose flour ▢1½ cups chicken broth ▢1 (4-ounce) can diced green chilies ▢1 teaspoon garlic salt ▢dash chili powder ▢¼ teaspoon ground cumin, optional ▢1 ½ cups shredded white sharp cheddar cheese, divided ▢8 ounces sour cream

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STEP-1

Preheat oven to 350°F. Lightly grease a 9×13 baking dish and set aside.

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STEP-2

In a medium bowl, combine shredded chicken, shredded cheese, garlic salt, pepper, chopped cilantro, and mix.

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STEP-3

Spoon ¼ – ⅓ cup of chicken mixture onto the center of each tortilla and roll up. Place in prepared baking dish.

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STEP-4

Make the sauce by melting butter in a medium pot over medium-low heat. Whisk in flour until bubbly.

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STEP-5

Add broth and stir until well combined. Add green chilies, garlic salt, chili powder, and cumin. Add 1 cup cheese and sour cream and mix until smooth.

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STEP-6

Pour queso sauce over the tortillas in the baking dish and top with the remaining shredded cheese. Bake for 20 minutes.

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