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Chicken enchiladas with a creamy white sauce.

White Chicken Enchiladas on Taste and Tell



Call me crazy, but I have to admit that I really am starting to miss being in the kitchen. Don’t get me wrong – it’s been great having some time off – not having to worry about what to make, having the energy to make it, and even having to go to the grocery store. But it’s been over a week now since I’ve cooked anything, and I am so blessed to have family and friends bringing food this week. My body is telling me to take it easy, but my mind keeps going to different recipes I want to try. And yes – I’ve found myself flipping through a Rachael Ray magazine or a cookbook more than once these last few days. At least I know that when the time is right, I’ll be jumping right back into the kitchen!!

This is a recipe that I’ve wanted to try forever.  It’s from one of my favorite blogs – Cassie Craves – and is listed as one of her most popular recipes.  And I can see why, because these are absolutely fabulous.  But I’ve found that some of the best recipes that have come out of my kitchen are from other food blogs!!  If you are an enchilada fan, this is one that you need to put on your menu right away!

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White Chicken Enchiladas

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 4-6 servings

White Chicken Enchiladas

Chicken enchiladas with a creamy white sauce.

Ingredients

  • 8-10 soft taco size flour tortillas
  • 2 cups shredded Monterey jack cheese, divided
  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 can chicken broth
  • 1 cup sour cream
  • 1 7-ounce can diced green chiles
  • Cilantro for garnish, if desired

Instructions

  1. Preheat oven to 425 degrees. Prepare a 9×13-inch pan by spraying with cooking spray.
  2. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the prepared pan.
  3. Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.
  4. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.
  5. -------------------
  6. Adapted from Cassie Craves
http://www.tasteandtellblog.com/white-chicken-enchiladas/

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27 Responses to White Chicken Enchiladas

  1. Kitten with a Whisk says:

    Cassie's blog is one of my favorties too! I've been meaning to try this one for a while and now I just might have to!

    PS- If I don't cook for a while, I go through "withdrawls" too. =)

  2. Cassie says:

    Thanks so much for the shout-out, Deborah!! I'm so glad you liked these, too. They are so simple and delicious — my favorite kind of food! :)

  3. Maria says:

    Mmm! Maybe I will make enchiladas tonight!

  4. Steph@PlainChicken.com says:

    These look great!

  5. Joanne says:

    I would definitely crave getting in the kitchen if I were you, so I totally understand. I love enchiladas but have never had a white version. These look so good!

  6. Val says:

    Looks amazing!

  7. teresa says:

    i haven't had enchiladas like this in a while, i love them!

  8. fitnessnfoodiegirl says:

    Those look great! I think enchiladas is going to be on the menu this week!

  9. Monet says:

    I know you will be up and cooking in no time…I get the same urge when I have to be off of my feet. I can't imagine how hard its going to be for me when I have a baby. Thank you for sharing this delicious recipe. I'm hungry now! I hope you have a blessed and peaceful day tomorrow. Hugs from Austin!

  10. Abby says:

    I just bookmarked this at Cassie's blog! Great minds think alike, huh?

  11. grace says:

    i like red sauce. i like green sauce. neither, though, can come close to a white sauce when it comes to enchiladas. delicious.

  12. jessie says:

    These were fabulous! Thanks for the recipe!

  13. Jackie says:

    Hi Deborah,
    I just wanted to say a couple of things:
    1. I love your blog
    2. Yr a friend in my head
    3. I’m making this recipe for my Cinco de Mayo/Cotto vs Mayweather fight party on Saturday.
    4. I love all your recipes.
    5. Daz it!!
    Jackie

  14. Kim says:

    Looks delish. Can’t wait to try it. Hope you don’t mind I linked to it on my site.

  15. Val from PA says:

    Just tried this last night after seeing it included in the “No Waste Menu Plan” that you posted a few weeks ago… It was scrumptious!! I really just wanted to eat the yummy sauce right out of the pan and forget about the enchiladas altogether but I restrained myself… My whole family loved them! Served them with some Mexican rice and chips and salsa… Definitely my kind of meal! Thanks for the menu plan/grocery list, by the way! Happy to say I’m using it this week and have loved everything so far!

  16. Emily says:

    I only assumed when you said 1 can of chicken broth that you meant a 14 oz can. After following all the directions, my sauce turned out the consistency of soup..

    • Deborah says:

      @Emily, it should thicken up some when cooked in the flour/butter mixture. And then it thickens just a bit more when the sour cream is added. It’s not super thick, but shouldn’t be really thin, either.

  17. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

  18. Carole says:

    Deborah, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

  19. Kim says:

    I tried this tonight and we loved it. I was worried it would be bland though, so I added a few things. I sautéed an onion, then added a can of chilies to the pan, then I added my cooked chicken. I seasoned it with chili powder and smoked salt and then added the juice of two limes. I let it simmer for about 15 minutes, then proceeded with the recipe. The chicken was so so so so good, and the sauce complimented it so well. We all loved it.

  20. Carol says:

    Can this be made ahead of time (stored in fridge) then baked when ready to serve? Not sure if the sauce would made it soggy?

    • Deborah says:

      I haven’t tried these specific enchiladas, but I have made enchiladas ahead of time with great success. I’m guessing they would still be great made ahead of time.

  21. Nichole says:

    Just popped these in the oven! I have four girls and they are all drooling in anticipation right now.

  22. Nichole says:

    Yep! They were fantastic! Thanks for the great recipe!!

  23. Catherine says:

    These freeze well. My sister makes a version of this at her restaurant and has frozen them. We top with lettuce, tomato, salsa and sour cream, grated cheese and slices of jalapeño.

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