Stuffed White Chicken Enchiladas | Recipes & Cooking

Hands down, Our house favorite at the moment. I stumbled upon the idea of this on Pinterest a few months ago and it took a few times to finally get it JUST RIGHT for us. There were several variations out there but we had to tweak even out favorites and came up with this.  We have used this as a freezer meal by filling the tortillas and freezing them then, making the sauce before serving. We don't find this to save us a great deal of time but we do recommend cooking a large amount of chicken ahead and freezing just like in my freezer video HERE or using a precooked chicken option. So these are Cheesy,Creamy, and STUFFED to the max with chicken! Moved over bland enchiladas! Find the recipes below but be sure to watch the video for helpful tips!
 Mexican Restaurant Rice
4 servings
Boil 2 cups water, add 2 tsp of tomato bullion then add 2 cups minute rice. Remove from heat. Let sit for 5-10 min. covered. Double as needed. Add sauteed onion for more flavor. 

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Stuffed White Chicken Enchiladas
  • 4 cups Chicken, Cooked & Shredded or cubed.
  • 4 cups shredded Monterey Jack cheese
  • 2 tsp Tomato Bullion
  • 3 TBSP Butter
  • 3 TBSP Flour
  • 2 cups Chicken Broth
  • 1 cup Sour Cream
  • 10 Flour Tortillas
  • 1 can (4oz) Diced Green Chilies
1. Preheat oven to 350 degrees. Grease a 9x13 pan2. Mix chicken, tomato bullion, salt and pepper to taste and 2 cups cheese. Roll up in 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. 4. Stir in sour cream and chilies. Remove from heat, you don't want curdled sour cream.5. Pour over enchiladas and top with remaining cheese.6. Bake 20 min and then under high broil for 1-3 min to brown the cheese.
Prep time: Cook time: Total time: Yield: 10


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