White Chicken Chile Enchiladas

Let me start by saying, THESE ARE DELISH!!!

I have tried many different ways to make green chile enchiladas, and so far this is the best recipe I have made! I found a similar recipe on Pinterest, and tweaked it after following that one to the T.

Green Chile's are NOT spicy. My 18 month old ate these like they were cake...seriously. I did spice mine up a bit by using Pepper Jack cheese. Monterey Jack or a Mexican Blend would work great for those that want to cool it down a notch.

Ingredients:
Flour or Corn tortillas (I prefer Corn)
About two cups of cooked/shredded chicken
2 cups of Pepper Jack Cheese (Monterey Jack or Mexican Blend would work great)
3 Tbsp of butter
3 Tbsp of Flour (all purpose)
2 cups of Chicken Broth (I use the 30% less sodium if I am not using homemade)
1 cup of sour cream
1 can of green chile's (the recipe I found called for 4oz but I used 8oz and it was AMAZING)

Before I give directions, let me add a few comments....

*You can add the chicken mixture  to individual tortillas and roll them up...OR you can layer the tortillas in the casserole dish and then add a layer of the chicken mixture and so on. I prefer to layer like a lasagna.

*I have done a quick boil of chicken to shred before to make enchiladas....and it works. However, I prefer to put my chicken breast in the crockpot that morning with a chopped up onion, some green chiles, garlic powder and pepper to give the chicken good flavor. I didn't add that to the ingredients, dang it...maybe I should have. I love this way because your house smells amazing all day and the chickens is just so flavorful! It's also easier to shred chicken that's been cooking slowly rather than boiling it. OH, and I added TWO FROZEN boneless chicken breasts in my crockpot at 9am, and it was ready to be shredded by 3...and that was set to low. I didn't add any water either.

I didn't add all of the sauce to the casserole...but I used an 8 x 8 casserole dish. A 9 x 13 dish would work great too, but I like my enchiladas to be THICK.

NOW....done rambling. Time for DIRECTIONS:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly

 

3.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

4. In a separate bowl, add shredded chicken and 1 cup of cheese.

5. Pour some of the sauce in the bottom of the casserole dish. Add a layer of tortillas, then add some of the chicken mixture evenly. Pour a little bit of the sauce over the chicken just to moisten it a bit. Keep layering until you have tortillas on top. Pour sauce over entire casserole. It will look a hot mess...that's why I don't add all the sauce mixture but if you have a bigger casserole, GO FOR IT.

OR...do this method...

Place chicken/cheese mixture in a tortilla, roll them up and place in the casserole dish. Then, pour sauce mixture of the rolled up enchiladas.

 

Either technique you use, before you stick it in the oven...top that yumminess with MORE yumminess. The remaining bit of cheese. YUM.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

 

I let mine set and cool for about 5 minutes so the sauce thickens up a bit.

 

I added all of those tips about the Directions, because most of the time we don't read all of a recipe. so...tricked ya!

 

Enjoy!!!!