Do a search of my recipe box and you’ll see quite a few Mexican style dishes in it. It’s one of my families favorite meals, and we usually have one at least once a week. I found this recipe awhile back and after making it last night, could kick myself for waiting so long to finally make it. They’re quick and easy to put together, especially with leftover chicken, and are absolutely fabulous. If you are an enchilada fan, this is one that you need to put on your menu right away.
This dish is very mild, if you’d like it a little more spicy, you can use pepper jack cheese, or increase the amount of green chilies to up the heat factor.
White Chicken Enchiladas
Ingredients
- 8 flour tortillas {Substitute corn tortillas to make this dish gluten free}
- 2 cups shredded Colby/Jack cheese
- 2 cups cooked chicken, shredded
- 1 Tbs. dry minced onion
- 2 cups chicken broth
- 1 Tbs. cornstarch
- 1/3 cup water
- 1 cup sour cream
- 1 can diced green chilies (4 oz)
- 1 tsp. cumin
Directions
- Mix together 1 cup of the cheese and the chicken. Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish that's been sprayed with cooking spray.
- In a pan, bring the chicken broth and minced onion to a low boil over medium-high heat.
- Whisk together the water and cornstarch till smooth. Pour cornstarch mixture into the chicken broth, and simmer over medium-low heat for about 2 minutes, until it thickens slightly and bubbles. Stir in the sour cream, cumin and green chilies. Pour over the top of the enchiladas.
- Top with the remaining cheese and bake at 350 degrees for 30 minutes.
Brought to you by AngelsHomestead.com
Adapted From: Eat At Home
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april
April is a dedicated wife and mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.
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Hi April I saw you on Stonegables blog this morning and thought I'd drop by. I am a brand new blogger and am having a great time so far. You have a delightful blog. And all the recipes and photos look so good! We had a large family and I know what it is to be frugal. I had to be… and apparently it has rubber off on some of my daughters for which I am grateful. I love your menus and as soon as I can I'll try and join your Menu party. I've wanted to post on Stonegables Menu Monday for last week and this week but I still haven't quite learned how to. But I will. I learn so much about this blogging everyday. It looks like we both have the same two 'vices' accept mine is Diet. (smile) So glad I came here. Love what I see.
Hi Nann, I'm really sorry that your comment seemed to have slipped by without my noticing it. :( Thank you for dropping by and your kind compliments. I am finally trying to give up my Pepsi vice, 4 days Pepsi-free and counting. But I refuse to give up my blogging vice, I enjoy it to much. :) If your interested, I have a tab at the top of my blog that discusses menu planning. Just click on, "Menu Planning 101" and it will take you to a page that gives some great advice for the beginning menu planner. If you have any questions just let me know.
I love chicken enchiladas… just wish we could get those canned green chilies here in Australia - they really make the dish.
Yum, they sure do! I've never tried making this dish with fresh peppers… Now you have me curious, I never can leave well enough alone. :)
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Wow, these look delicious. I will get on a kick and all I cook seems to be Mexican food. This recipe makes me want to get on the band wagon again!
Oh, these are a must try Eliot. My family gives them a 5-star rating.
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