Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas
Ingredients- 3 tbsp flour
- 5 tbsp butter
- 1 tbsp adobo
- 10 flour tortillas
- 1 cup sour cream
- 2 cups low sodium chicken broth
- 1 cup shredded taco blend cheese
- 2 cups shredded, rotisserie chicken
- 1 cup of white shredded cheese of your choice
- 1 10 oz can diced rotel tomatoes & green chilies
Instructions
- Preheat oven to 350F. Spray 9 x 13 baking dish w/ cooking spray.
- Take the chicken off the bone and shred it using two forks
- Add in 1 cup of shredded taco cheese to shredded chicken along with any seasonings of your choice along with the adobo
- Place chicken mixture in each of the flour tortillas, rolling each one and placing in the baking dish as you go
- In a sauce pan, melt the butter, then whisk in the flour and allow to thicken for for about 45 seconds, stirring constantly
- Add chicken broth and whisk until smooth. Stir in sour cream and the can of rotel, dont let it get too hot, then pour it over the enchiladas.
- Top with the one cup of the white shredded cheese. Bake for about 20-25 minutes.
- Enjoy!
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