I got the original recipe from Food, Family, & Finds originally aurthored by but Tweeked it just a tad with the items I had on hand... (I don't keep green chilies in my pantry)
Creamy White Chicken Enchiladas
Ingredients
- 6-8 Flour Tortillas (Burrito size)
- 3 Pre-cooked plain chicken breasts (shredded)
- 1 cup frozen sweet corn
- 2 cups shredded Monterey Jack Cheese (divided)
- 2 cups shredded Sharp Cheddar Cheese (divided)
- 3 TBSP Butter
- 3 TBSP AP Flour
- 1 1/4 C. chicken broth
- 1 ~ 10 oz can cream of chicken soup
- 1 C. sour cream
- 3 TBSP Ortega Mild Taco Sauce
- 1 TBSP Taco Seasoning
- 1/4 tsp black pepper
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350
- Fill the center of each tortilla with a handful of chicken, tablespoon or so of corn, and pinch of shredded cheese
- Roll and place in the bottom of a baking dish with the seam side down
- In a pot over medium heat melt the butter and whisk in the flour (this will create thick paste called a rue)
- Add Chicken Broth, Cream of Chicken, Sour Cream, Taco Sauce, Taco Seasoning , Salt, & Pepper
- Whisk gently for about 5 minutes until war and smooth
- Pour the sauce over the enchiladas and top with the remaining shredded cheese
- Bake for 25~30 minutes and serve warm
My family loved this and I hope yours does too!