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
Chili powder (to taste— in enchiladas and/or sauce)
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.
Serve with Spanish/ Mexican rice. And chips and salsa
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