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White Chicken Enchiladas Recipe

   
 

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     White Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 rotisserie chicken shredded, or 2-3 cups shredded cooked chicken
10 corn tortillas
1 small onion- chopped
1 lime- juiced
1 brick of cream cheese- softened
1 wedge hatch chile cheddar cheese- shredded
1 can of salsa verde enchilada sauce
3 tbs butter
3 tbs flour
 
2 cups chicken broth
1 cup sour cream
Cilantro
Chili powder (to taste— in enchiladas and/or sauce)

Instructions
Skin, debone, and shred the chicken. Mix the softened cream cheese and a handful of the cheddar cheese into the chicken along with the onion, lime juice, and some cilantro leaves. Spoon into the tortillas and roll into enchiladas.
Make a roux with the butter and flour, slowly add the chicken broth to make the sauce. Remove from heat, add the salsa verde and sour cream to the sauce. Stir until well combined.
Spoon a small amount onto the bottom of a greased 9x13 pan and then place the enchiladas in the pan. When full, top with remainder of sauce and remaining cheese.
Bake at 350 for about 20 minutes, sprinkling more cilantro leaves on top when done.
Serving Suggestions
Serve with Spanish/ Mexican rice. And chips and salsa


Originally Submitted
2/19/2020





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