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Easy and Creamy White Chicken Enchiladas Recipe

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This recipe for Easy and Creamy White Chicken Enchiladas is from Ashley's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 corn tortillas ( enchilada size)
1 pre-cooked rotisserie chicken shredded
1 cup sweet corn
4 cups shredded Mexican blend cheese, divided in half
3 tbsp butter
3 tbsp all purpose flour
1 1/4 cups of chicken broth
1 10 oz can of cream chicken soup
1 cup of sour cream
1 4 oz can of chopped green chiles
1/4 tsp of ground pepper
1/4 tsp of salt
Directions:
Directions:
Preheat oven to 350º
Fill the center of each tortilla with a handful of shredded chicken, a tbsp or so of corn, pinch of 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 butter. Add flour and whisk into a thick paste.
Add chicken broth, cream of chicken soup, chiles, salt,and pepper.
Whisk gently for about 5 mins until warm and smooth.
Pour the sauce over the enchiladas and top with remaining shredded cheese.
Bake for 25 to 39 mins and serve warm! Enjoy!

 

 

 

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