Tuesday, April 24, 2012

White Chicken Enchiladas with Creamy Green Chili Sauce

1 lg rotisserie chicken breasts, chopped
1 cup shredded mexican cheese
1 tsp cumin
kosher salt, to taste
black pepper, to taste
Flour tortillas ( I got 7 burrito size enchiladas)
lettuce (optional)
sour cream (optional)

3 T canola oil
2 garlic cloves, minced
3 T flour
1 cup low sodium chicken broth
1 cup 2% milk
4 oz can green chiles
4 oz (1/2 block)  cream cheese, cubed
1/2 tsp cumin
kosher salt, to taste
black pepper, to taste

 1 cup mexican blend cheese
cilantro,lettuce and sour cream as garnish

1.Preheat oven to 375 degrees.  Spray a large casserole dish with non-stick cooking spray

2.In a large bowl, combine chicken, mexican blend cheese, cumin, salt, and pepper.

3.In a medium sauce pan over medium heat, add the canola oil and saute the garlic for one minute.  Whisk in the flour and cook for another minute.  Add the chicken broth and milk and cook until thickened, whisking often.  Add the green chiles and cream cheese and stir until melted and combined.  Add the cumin, and salt and pepper to taste.  Turn off heat.

4.Take a flour tortilla, put some filling down the middle, and top with cilantro.  Roll up tight and place in prepared dish seam side down.  Repeat and lay them down side by side in dish.  Pour sauce evenly over top.  Sprinkle remaining 1 cup cheese over top.  Cover with foil and bake for 20-25 minutes.Or until hot and bubbly.

5.Serve up and top with cilantro and sour cream. 
* These were really easy to make and tasted great I got this recipe from bigmamashomekitchen.com I love her blog she has great recipes. I would make these again sometime I give them a 4 1/2

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