Chicken Enchiladas with White Sauce
Mom Blaser’s favorite enchilada recipe. Casserole style enchiladas that are best served with taco toppings.
Chicken Enchiladas with White Sauce
Servings
6
servingsPrep time
30
minutesCooking time
25
minutesMom Blaser’s favorite enchilada recipe. Casserole style enchiladas that are best served with taco toppings.
Ingredients
- White Sauce
5 Tbsp Butter, Divided
1/4 Cup Flour
1 Tsp Salt
1 Tsp Coriander
2 Cups Chicken Broth
12 oz Sour Cream
2 1/2 Cups Monterey Jack Cheese, Shredded
- Chicken Filling
1 Yellow Onion, Chopped
2 Cups Cooked Chicken, Shredded
4 oz Can Diced Green Chilis
1/2 Tbsp Garlic Powder & Onion Powder
1 Tsp Black Pepper
12 Flour Tortillas 6″
Directions
- Saute onion in 2 Tbsp butter until soft. Mix with chicken, green chilis, onion powder, garlic power and black pepper in a large bowl.
- Melt 3 Tbsp butter in a sauce pan. Add flour, salt and coriander. Stir 1-2 minutes until golden brown. Stir in broth, cook until thick and bubbly.
- Remove from heat. Add 1 Cup shredded cheese and sour cream.
- Mix half of the sauce with the chicken. Put 1/4 chicken in each shell and roll. Add to a greased 9×13 pan. Top with remaining sauce and shredded cheese.
- Cook uncovered at 350 for 25 minutes. Rest 5-10 minutes and serve.
- Top with your choice of lettuce, tomato, sour cream, cheese and taco sauce
Notes
- Dad Blaser’s Recipe Box