WHITE CHICKEN ENCHILADAS W/ GREEN CHILIES
The Best Chicken Enchiladas!
Provided by Elizabeth McCarthy
Categories Chicken
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.
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Sourob Bapary
[email protected]I love these enchiladas! They're so easy to make and they're always delicious.
Nambi Pretty
[email protected]These enchiladas are my go-to recipe when I'm having a party. They're always a crowd-pleaser.
Eugene Akwasi
[email protected]I made these enchiladas for a potluck and they were a huge hit. Everyone loved them!
Ayanda Shereen
[email protected]These enchiladas are a great way to use up leftover chicken. I always have a few leftover chicken breasts in my freezer, so I'm always looking for new ways to use them.
Mohammad Sajjad001
[email protected]I froze some of the leftover enchiladas. They were just as good when I reheated them a few weeks later.
Abubeker Abuki
[email protected]These enchiladas are the perfect make-ahead meal. I made them on a Sunday and they were still delicious when I reheated them on Tuesday.
Geneous boy
[email protected]I topped the enchiladas with a dollop of guacamole and a sprinkle of chopped cilantro. It was the perfect finishing touch.
Ahsan Akmal
[email protected]I added a can of black beans to the filling. The enchiladas were even more flavorful with the addition of the beans.
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[email protected]I used whole wheat tortillas instead of white tortillas. The enchiladas were still delicious, but they were a bit more chewy.
Kalema Yasin
[email protected]I made these enchiladas in a slow cooker. I cooked them on low for 6 hours and they turned out perfect.
Amanda Mathenjwa
[email protected]I'm not a fan of sour cream, so I omitted it from the recipe. The enchiladas were still delicious without it.
Ahmed Hussen
[email protected]I've made these enchiladas several times and they are always a hit with my family. They're easy to make and the results are always delicious.
tems himdung
[email protected]These enchiladas were a bit too spicy for my taste, but I think that's because I used a hotter variety of green chiles. Next time I will use a milder variety.
Miranda Shey
[email protected]I made these enchiladas with a few modifications. I used rotisserie chicken instead of cooked chicken breast, and I added a can of corn to the filling. They turned out great!
Dylan Racsis
[email protected]I'm not a big fan of green chiles, but I still really enjoyed these enchiladas. The chicken was so tender and the sauce was flavorful.
Moni Chy
[email protected]These enchiladas are the perfect comfort food. They're cheesy, flavorful, and oh-so-satisfying.
nasir fazily
[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them!
MD Atik Hasan
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious.
Maria Imran992
[email protected]I've made these enchiladas several times and they are always a crowd-pleaser. The green chiles add a nice kick of heat.
Marlena Bijak
[email protected]These enchiladas were a hit! The flavors were amazing and the chicken was so tender. I will definitely be making these again.