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White Chicken Enchiladas

Enchiladas area unit my favorite food to order at Mexican restaurants and once I saw this direction for white enchiladas, i {used to be} intrigued as a result of I’m therefore used to the red or inexperienced enchiladas sauce. White chicken enchiladas use a intermixture created with flour, butter, and broth. Greek food or soured cream is another into that intermixture with some inexperienced chiles.  A intermixture is simply an easy technique to thicken liquid like broth. soften some butter during a pan and whisk in some flour. The flour and butter begin to thicken once you add the broth the mixture can begin to thicken and become this creamy and made sauce.

White Chicken Enchiladas

Prep your chicken prior to time! – have you ever ever medium a bunch of chicken during a crockpot before? it's super simple. do this on the night you meal preparation. I simply add some thawed chicken with some broth or water to a crockpot and cook it on low for four to six hours. once the chicken breasts area unit done cookery, I take them out and shred the chicken and store them into containers for the week. excellent for meal preparation and this dish!  If you haven’t done that nonetheless, you must jazz just the once. The chicken will then be created into something like these white chicken enchiladas.

How to freeze – place every dish with the chicken and cheese within the wraps and freeze them on a sheet pan receptacle. Once they're frozen, take them out and place the enchiladas into a Deepfreeze bag. you'll be able to build the sauce prior to time. Let it cool utterly and place it during a Deepfreeze safe instrumentality for later use. once you area unit able to eat the enchiladas, place them during a lubricated dish and pour the thawed sauce over prime.

White Chicken Enchiladas


  • 10 soft taco shells (I used flour) (I used Tumero’s Cut Da Carb Wraps for 1 smart point)
  • 2 cups cooked, shredded chicken
  • 2 cups shredded reduced-fat Monterey Jack cheese
  • 3 Tbsp. butter (light butter)
  • 3 Tbsp. flour
  • 2 cups low sodium chicken broth
  • 1 cup greek yogurt
  • 1 (4 oz) can diced green chillies


  1. Preheat oven to 350 degrees. Grease a 9×13 pan
  2. Mix chicken and 1 cup cheese in a bowl. Spread about 2 tablespoons of the chicken and cheese onto the middle of the tortilla. Roll up the tortillas and place in pan.
  3. 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. Take the pan of the heat and let it rest for awhile until the sauce has become slightly cooled.
  4. Stir in greek yogurt and chilies.
  5. Pour the sauce over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Recipe From : Recipe Diaries

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