Several months ago I decided to make chicken enchiladas but I fancied them up with lots of veggies and a new recipe. Those enchiladas were pretty good, but for a regular dinner on a regular night, I prefer something a bit simpler.
I have a chicken enchilada recipe that I’ve used several times before, but it does call for cream of something soup. And while I’m not entirely opposed to cream of something soups, I have decided to eat more whole foods this year (and apparently that does not include gloppy soups from a can). So when I found this recipe at Joyful Momma’s Kitchen (via Pinterest), I decided to give it a try (with a few tweaks).
White Chicken Enchiladas
10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Season chicken with chili powder, cumin and garlic. Then mix chicken and one cup of cheese together. Spoon into tortillas, roll up and place in greased 9×13 pan.
Melt butter in a sauce pan, then add flour while stirring often. Add broth and whisk until smooth. Heat until thick and bubbly. Next, stir in sour cream and chilies and let cook on low to medium heat for a few minutes.
Pour the sauce over enchiladas and top with the other half of the cheese. Bake for about 25 minutes. (If you want to be real fancy, the original recipe recommended broiling the pan for the last few minutes until the cheese is browned. I didn’t bother, but I’m sure that step adds a level of tastiness!)
I was afraid that these enchiladas would be too mild or even boring, which is why I was prepared with extra sour cream and jalapenos. But it turns out the seasoning on the chicken and the cheesy sauce was plenty flavorful. And while my husband didn’t love these (he is basically opposed to all dishes that don’t feature beef, bacon or both), my [sometimes picky] four-year-old said over and over, “Thank you, Mommy! I love this! This is delicious! You’re a great cooker!”
You can’t ask for a better recommendation than that!
I really do think this is my favorite recipe of all for chicken enchiladas, and I’ll definitely be making it again.
Do you like chicken, beef or bacon best? And how do you feel about cream of whatever soups?