EASY CREAMY WHITE CHICKEN ENCHILADAS
One of my favorite Mexican meals (besides chimichangas) are enchiladas. Funny side note: did you know the word “chimichanga” is Spanish for thing-a-ma-jig? Ha! This recipe for white chicken enchiladas are no joke though! 😉
I’m not crazy about the red sauce enchiladas. The red sauce can sometimes be so overwhelming in taste for me that I can’t really taste the other flavors in the dish. And sometimes my acid reflux disagrees with anything red. Enter the white sauce. Now this is up my alley. A light-tasting sour cream sauce that has a hint of heat from the green chiles.
Some store-bought refried beans or one of my personal favorites – my 3-INGREDIENT MEXICAN RICE! Or, if you like, just serve with a delicious, leafy green salad. Also note, you can use corn tortillas for this but I find flour tortillas just roll up easier without tearing like corn tortillas do.
Ingredients:
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 10 flour tortillas (taco size)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- salt & pepper & Adobo seasoning, to taste
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