Friday, August 23, 2013

Chicken Enchiladas in White Sauce

My family loves Bubble Up Enchiladas. And I love easy chicken enchiladas

However, about a year ago, we realized that one of our kiddos has some food sensitivities.  And unfortunately, one of those sensitivities includes tomatoes.  He/she can handle them in small doses but we really just steer clear for the most part. I have even learned how to make an "untomato" spaghetti/pizza sauce using pomegranate juice and carrots.

The other day I was cruising on Facebook and happened upon a recipe for chicken enchiladas in a white sauce. The recipe wasn't quite what I wanted (or had on hand) but it inspired me to do a little Googling to find others.

And finally I found one that worked for us.

So last night I made them.

And today they are gone.

They were a hit.

Actually, probably more than the easy chicken enchiladas I usually make...

I had one leftover enchilada for lunch today. I was actually counting down until lunch to eat it. And then I was sad when it was gone.

10 tortillas (I used flour)
4 cups cooked, shredded chicken (I browned my chicken tenderloins in a skillet with just a little oil)
2 cups shredded cheese (I used a Mexican blend; Monterrey Jack would be good too)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz can green chilies (my food sensitive kiddo doesn't eat chilies, so I just added a little cumin instead)

Pre-heat oven to 350.

Grease a 9 x 13 inch pan.

I did not do this but I would start the sauce NOW.  It takes a little time to thicken.  You can thicken the sauce as you assemble the enchiladas.

Melt the butter in a small saucepan.  Add the flour.  Stir.  Cook for 1 minute.  Add the chicken broth.  Whisk until smooth.  Cook over medium heat until thick and bubbly.  Once it is thick and bubbly, remove from heat and whisk in the sour cream.

As the sauce thickens (before adding the sour cream), assemble the enchiladas.  Mix together the shredded chicken and half of the shredded cheese.  Put a couple spoonfuls in the middle of each tortilla and roll up.  Place in the baking dish.  (Mine were in there pretty tight)

Pour the sauce over the top and then add the remaining shredded cheese.

Bake for about 20 minutes.  Place under broiler for just a few minutes to brown the cheese a bit.


We at ours with chips (and I added guacamole for me :).

Good stuff.


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