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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from Charlotte's 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:  
1 cup shredded chicken breast cooked
½ teaspoon cumin divided
½ teaspoon chili powder
¼ cup salsa, no sugar, added, optional Verde sauce
¾ cup, Mexican style cheese, reduce fat, shredded
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth fat-free
2 ounces, diced green chilies, can
4 ounces sour cream, reduce fat
¼ teaspoons sea salt
¼ pepper
4 whole-grain, flour tortillas, 6 inch, optional corn tortillas
Directions:
Directions:
1. Preheat oven to 375°.

2. Combine shredded chicken breast with, 1/4 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13” casserole pan. Set aside.

3. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Pour in chicken broth. Stir until mixture starts to thicken, about 6 minutes. Add 1/4 teaspoon cumin, 1/2 cup cheese, green chilies, sour cream, salt and pepper. Stir until cheese is melted.

4. Poor white sauce over enchiladas, sprinkle a 1/4 cup cheese and bake 25 minutes, or until cheese is slightly golden.

 

 

 

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