Friday Eve: White Chicken Enchiladas.

Happy Thursday! It’s officially fall, and i’ve got myself into a wonderful mood the past three days because of it. Here our leaves are starting to turn, which is always beautiful to see. Here is a sorta simple meal that can please some picky eaters.

White Chicken Enchiladas

Serves: 6-8

Ingredients

•6-8 corn tortillas (enchilada size)

•1 pre-cooked plain rotisserie chicken, shredded

•1 cup sweet corn

•4 cups shredded Mexican blend cheese, divided in half

•3 tablespoons butter

•3 tablespoons all purpose flour

•1-1/4 cups chicken broth

•1 – 10oz can cream of chicken soup

•1 cup sour cream

•1 – 4oz can chopped green chiles

•¼ teaspoon ground black pepper

•¼ teaspoon sea salt

wce1  wce2

Instructions

1.Preheat oven to 350 degrees F.

2.Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.

3.Roll and place in the bottom of a baking dish with the seam side down.

4.In a pot over medium heat melt the better. Add flour and whisk into a thick paste.

5.Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.

6.Whisk gently for about 5 minutes until warm and smooth.

7.Pour the sauce over the enchiladas and top with remaining shredded cheese.

8.Bake for 25 to 30 minutes and serve warm.

IMG_5214

It was very very good. And taste even better the next day!

Enjoy!

xo Jo

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One thought on “Friday Eve: White Chicken Enchiladas.

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