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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tara's White Chicken Enchiladas Recipe

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This recipe for Tara's White Chicken Enchiladas is from Generations of Favorite 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:  
12 6" flour tortillas
3 T unsalted butter
3 T flour
2 c. chicken broth
1 c. sour cream
2 4oz cans diced green chilis (divided)
1-1½ tsp cumin
sa/t & pepper to taste
2 c. shredded cooked chicken
2 c. shredded onterey jack cheese (or pepperjack)
2 T chopped fresh cilantro leaves

Optional: add Goya seasoning and sauted chopped
onions and mushrooms to chicken
Directions:
Directions:
Preheat oven to 425º and spray a 9x13 baking dish w/ oil. Melt butter in a large sauce pan over medium heat. Whisk in flour; gradually whisk in chicken broth and stir until thickened. Stir in sour cream and chiles. Put aside.

In a medium bowl, combine chicken and 1 cup cheese. Add can of chilis, cumin, salt/pepper and combine well.
Lightly coat the bottom of the greased baking dish with a little of the sour cream mixture before placing one flat tortilla at a time onto the bottom of the dish. Onto the flat tortilla, spoon ¼ c. of chicken mixture down the middle and then roll the tortilla as per an enchilada. Continue with remaining tortillas, placing them side-by-side along the long side of the baking dish. Pour the sour cream mixture over the tops of the rolled tortillas, and sprinkle the remaining 1 c. cheese over all. Sprinkled the chopped fresh cilantro over all.

Bake until lightly golden (about 20-25 minutes) at 425º.
Personal Notes:
Personal Notes:
This is one of the best "white enchilada" recipes ever--given to me by Tara, one of our daughters-in-law. It makes plenty for a big crowd--or for smaller groups' leftovers for days!

 

 

 

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