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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from The Geuder Family Cookbook , 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:  
White Sauce
2 1/2 TBSP Butter
3 TBSP Flour
1 Cup Milk
1/2 Cup Sour Cream
1 Cup Chicken Broth
1/2 tsp Cumin Powder
2 TBSP finely chopped green chilies
1/2tsp Salt and Pepper

Enchiladas
2 1/2 Cups Shredded Cooked Chicken
1/2 Cup Scallions
Salt and Pepper to taste
2 Cups Grated Cheese
8 Tortillas ( Flour or Corn)
Directions:
Directions:
White Sauce - Melt butter over medium heat in a skillet. Add flour and cook for 1 minute. Add milk, whisk until thickened. Add sour cream and chicken broth. Whisk and cook for a few minutes (it should thicken slightly). Stir in cumin, peppers, salt and pepper. Remove from heat and set aside.

Enchiladas- Preheat oven to 350F. Mix together 1/4 cup white sauce, chicken, scallions, 1 cup grated cheese, salt and pepper. Dividing the mixture evenly, scoop the mixture in the tortillas and roll them up like a cigar. Smear 2 TBSP of white sauce in the baking dish and then place the enchiladas in the dish, seam side down. Pour over the remaining white sauce and scatter the remaining cheese on top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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