Something Yummy!!

Let me tell you I love Pinterest!!  You can search for anything on there and more often than not the recipes are amazing!!! So in my search for something to do with the already cooked chicken I had on hand last night for dinner I found a White Chicken Enchilada recipe.... I was sceptical at first because I didn't see how it would have much flavor and since I hardly ever put chunks of peppers or chilies in the food I prepare I mixed it up a bit... Let me tell you my husband, mother in law, and my 2.5 year old loved it and asked for seconds!!

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

1. Preheat oven to 350
2. Fill the center of each tortilla with a handful of chicken, tablespoon or so of corn, and pinch of shredded cheese
3. Roll and place in the bottom of a baking dish with the seam side down
4. In a pot over medium heat melt the butter and whisk in the flour (this will create thick paste called a rue)
5. Add Chicken Broth, Cream of Chicken, Sour Cream, Taco Sauce, Taco Seasoning , Salt, & Pepper
6. Whisk gently for about 5 minutes until war and smooth
7. Pour the sauce over the enchiladas and top with the remaining shredded cheese
8. Bake for 25~30 minutes and serve warm

My family loved this and I hope yours does too!