One of my favorite Mexican dishes (besides chimichangas) are enchiladas. Fun note: did you know that the word “chimichanga” means “thing-a-ma-jig” in Spanish? Ha this white chicken enchiladas recipe is no joke 😉 .
TIPS FOR COOKING AND SHREDDING CHICKEN:
You can cook the chicken for this recipe in several ways. You can roast a few chicken breasts in the oven. Just drizzle them with a little olive oil, season with salt and pepper and bake for 35-45 minutes.
You can also boil your chicken until it is done.
You can also use store-bought rotisserie chicken.
It all depends on how much time you have to prepare this dish and how flavorful you want your chicken to be. Roast chicken and rotisserie chicken will give you the most flavor.
Once your chicken is cooked, you should shred it with two forks. Or, if you have a stand mixer, put your chicken in the bowl using the paddle attachment and mix until it is shredded.
You will need
8 to 10 flour tortillas (about the size of a soft taco).
2 cups cooked and shredded chicken.
2 cups shredded Monterey Jack cheese
3 tablespoons butter.
3 tablespoons flour.
2 cups chicken broth.
1 cup sour cream.
1 4 oz can diced green chilies.
How to make:
Mix chicken with 1 cup of cheese then roll into tortillas and place in a sprayed 9×13 pan (seam side down).
Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute. Add the broth and whisk until the sauce is smooth.
Once the sauce has thickened, turn off the heat and add the sour cream and chilies and stir until combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated 350° oven, bake for 20-25 minutes.
Easy, easy and delicious! The chicken filled tortillas, the sauce, the cheese… Honestly guys, I fell in love with this recipe, you should definitely try it, it’s worth it.
