Tuesday, August 21, 2012

White Chicken Enchiladas

Looking for a Mexican type dish?  This dish has creamy white sauce and is so incredibly good.  It became an instant staple last night at the dinner table.  Ooooo's and ahhhh's and "This IS on next months meal plan right?!"  Needless, to say, I did some shuffling to make it happen.  I gotta keep the family happy. =) 

This dish puts together pretty fast.  Prep wise you'll need about 20 minutes.



  • 6 medium soft tacos 
  • 1 can (10ounce) chicken
  • 1 cup fat free cheddar cheese
  • 1/2 cup part skim shredded mozzarella
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1 (4 ounce) can green chilies 
  • 1 medium onion, chopped


  • Preheat oven to 350F degrees.  Grease a 8x8 inch baking dish.
  • In a skillet on medium heat, cook the chopped onions until caramelized, then set aside.
  • Mix the mozzarella and cheddar cheese together in a bowl.  Take out half and set aside.
  • Mix chicken with half the cheese and roll them up in the tortillas and place them in the baking dish.
  • In a sauce pan, melt the butter and whisk in the flour.  Cook for a minute after which add the chicken broth and whisk until smooth.  Let it cook until the sauce is thick and bubbly.
  • Add the sour cream, green chilies, and onions to the sauce pan and stir.  Remove from heat.
  • Pour the sauce over the enchiladas and top with the remaining cheese.
  • Bake for 25 minutes.

Adapted from a recipe at Jocooks:

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