Chicken Enchiladas (white sauce). These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas! Perfect for an easy and quick weeknight meal! In a separate bowl, toss cooked chicken and chopped onion.
In a separate skillet (sorry), heat a couple of tablespoons of butter… And sprinkle on an equal amount of flour. I think possibly these White Chicken Enchiladas have knocked the classic off its pedestal! It's Sunday night here in Sydney and I swore I was going to be healthy this week - starting from tonight. You can cook Chicken Enchiladas (white sauce) using 8 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chicken Enchiladas (white sauce)
- You need 4 Tbsp of Unsalted Butter.
- Prepare 5 of Green Onions, diced up.
- Prepare 3 Cloves of Garlic, minced.
- It's 3 Lbs of Chicken Breast, boneless skinless, Diced.
- Prepare 4 Oz of Cream Cheese, cut in chunks.
- You need 24 Oz of Salsa Verde.
- Prepare 8 of Burrito Size Tortilla Shells.
- You need 2 C of Mozzarella, Shredded.
I had salad for dinner and I am munching on carrot sticks as I write this post. The BEST chicken enchiladas -- easy to make, totally customizable with your favorite fillings, and made with a super-simple homemade enchilada sauce! Beans: Black beans, pinto beans, white beans, or lentils would all work great here. Tortillas: Corn tortillas are traditional in enchiladas, but I.
Chicken Enchiladas (white sauce) instructions
- Preheat oven to 350°F.
- Heat butter in a large skillet over medium heat. Add onions and garlic to oil. Heat until softened and oil is infused with flavor..
- Toss diced chicken into skillet. Heat until cooked..
- Stir in cubed cream cheese and salsa. Simmer until sauce is smooth and well blended..
- In a 9 X 13 cake pan spoon some sauce into the bottom of the pan..
- Place one tortilla shell at the edge of the cake pan, spoon chicken and sauce into tortilla (Doesn't need to be stuffed full), roll, and push too the edge of the pan. Repeat until shells are used. Pour remaining sauce over stuffed tortillas.
- Bake for 20-25 minutes..
- Turn oven off. Remove pan from oven, sprinkle with cheese, return to oven until cheese is fully melted..
- Separate individual enchiladas and serve. They can be served alone or with sides. A bed of lettuce, corn chips, beans, rice, vegetables, or whatever you would like..
The BEST chicken enchiladas recipe with white sauce. Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce. These have been one of my most popular recipes since I first posted, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so don't skip that step! These are so good, I can't order them out now, because I am always disappointed.