Sue’s White Enchiladas
These creamy, savory enchiladas are a nice change of pace, and work great if chicken is your meat of choice. Use leftover chicken and this becomes a Quick and Easy meal.
Sue will double this recipe and freeze them in meal sized aluminum pans that can go right into the oven.
Sue’s White Enchiladas
Ingredients
- 2 cups diced or shredded chicken or turkey – from leftovers or season and cook 2 breasts or 3-4 thighs
- 3 cups of shredded white cheese – I like Monterey Jack
- 1/4 cup butter
- 1/4 cup flour
- 3 cups chicken stock or broth
- 1 1/2 cup of sour cream or plain Greek yogurt
- 1/4 cup of chopped fresh Cilantro or 1.5 Tbsp dry Cilantro
- 8 oz can of diced green chilies
- 12 medium flour tortillas
Instructions
- Preheat your oven to 375 degrees F.
- Season and cook and dice the chicken if you don’t have leftovers.
- Melt the butter in a skillet over medium heat, add the flour whisking continuously until the flour takes on a light tan color.
- Gradually add all of the chicken stock to the roux, whisking continuously. The roux will likely come apart, but keep whisking and it will smooth out.
- Cook the sauce, whisking occasionally, until the sauce is thick enough.
- Remove the sauce from the heat and add the Cilantro, the chilies and the sour cream or yogurt stirring thoroughly. Allow to cool.
- Mix 1 cup of the cheese and 1 cup of the sauce with the chicken in a bowl.
- Divide the chicken mix equally over the 12 tortillas.
- Roll the tortillas, tucking the “back” end in first and then rolling from both sides. Place seam side down in a casserole dish for cooking or in aluminum pans for freezing.
- Pour the remaining sauce over the enchiladas, and top with the remaining cheese.
- Cover the disk with foil and bake for 20-25 minutes. Remove the foil and bake for 25 minutes. Uncover and broil for another 2-4 minutes to brown the cheese.
- If frozen, bake for an additional 10 minutes before uncovering.