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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 Our 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:  
2½ Tbsp butter
3 Tbsp flour
1 cup milk
½ cup light sour cream
1 cup chicken broth
½ tsp cumin
½ can (7oz) chopped green chilies
½ tsp salt (+pepper)

2½ cups shredded, cooked chicken
1 cup frozen corn
½ can (7oz) chopped green chilies
½ cup sliced scallions
salt and pepper
2 cups grated Monterey Jack cheese
8 flour tortillas
Directions:
Directions:
Melt butter in heavy sauce pan, add flour, cook for one minute. Add milk, whisk until thickened. Add sour cream and chicken broth. Whisk and cook until slightly thickened. Stir thru cumin, chilies, salt and pepper to taste. Remove from heat and set aside.


Mix together ¼ cup white sauce, chicken, corn, scallions, 1cup grated cheese, salt and pepper. Pop tortillas in microwave for 15 seconds on high to warm thru. This makes tortillas easier to handle. Divide filling between tortillas and roll like a cigar. Smear 2 Tbsp of white sauce in baking dish. Place enchiladas in dish, seam side down. Pour remaining sauce over enchiladas, then sprinkle with cheese. Bake at 350º for 25 minutes or until bubbly and golden.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I found this recipe on Goggle, one of my favorite recipe sources.

 

 

 

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