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Chicken Enchiladas in White Pico Sauce Recipe

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This recipe for Chicken Enchiladas in White Pico Sauce is from Good Food & Good Times, 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:  
About 3 cups shredded rotisserie chicken
Small flour tortilla’s
1 cup fresh salsa
1 cup fresh Pico de gala
2 tbs butter
¼ cup flour
2 cups milk
½ cup sour cream
4 oz of cream cheese softened
Shredded cheese (cheddar or Mexican blend)
Directions:
Directions:
1) Make cream sauce by melting butter, cooking flour until golden then slowly incorporate milk.

2) Add 1 cup of fresh Pico de gala (if fresh is not available store bought you can make it with diced tomatoes, green chili’s, lime juice and fresh cilantro)

3) Stir and then combine sour cream.

4) (taste sauce, if you want more zing add some chili powder of taco seasoning)

5) Coat bottom of baking dish with sauce

6) Assemble enchiladas by first spreading a small amount of cream cheese around edges of tortilla (this helps seal tortilla), fill with some chicken, cheese and a spoonful of fresh salsa (I just eyeballit, I don’t measure)

7) Roll enchilada and place in baking dish seam side down

8) After baking dish is filled with enchiladas, pour remaining sauce over top and sprinkle on some additional cheese.

9) Bake at 350ºF for 35 min.
Personal Notes:
Personal Notes:
Variation: Mexican Chicken Pasta
Using basic cream sauce from Enchilada recipe, Box of penne pasta, 2 c smoked chicken, 1 c Shredded Mexican blend cheese
1. Cook pasta until al dente
2. Make sauce while pasta is cooking
3. Drain pasta and mix with sauce, chicken and 1⁄2 cup cheese
4. Place in baking dish and Top with remaining 1⁄2 cup cheese
5. Bake covered at 350 for 30 min, uncover and bake an additional 5-10 min

 

 

 

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