Yummy Creamy White Chicken Enchiladas

In my quest to become just like June Clever (From Leave it to Beaver.) If you don't know who that is than you need to learn this one thing about me: I love everything about the 1940 and 1950 eras, EVERYTHING. Alot of my inspiration and morals are based on things from that time. You should look into it.

Anyways....


So I found this simple recipe for enchiladas and decided yesterday morning that I would have a small dinner party to get feedback on how my cooking turned out. Needless to say everyone loovveed the food! They now are no longer afraid to come back and have more of my cooking. The recipe was so easy and very yummy I thought I would share it with you.

What you need:

6-8 corn tortillas (enchilada size)

1 pre-cooked plain rotisserie chicken, shredded (I just used a few pieces of frozen chicken breasts)

1 cup sweet corn

4 cups shredded Mexican blend cheese, divided in half

3 tablespoons butter

3 tablespoons all purpose flour

1-1/4 cups chicken broth

1 – 10oz can cream of chicken soup

1 cup sour cream

1 – 4oz can chopped green chiles

¼ teaspoon ground black pepper

¼ teaspoon sea salt

 

Instructions: 

1. Preheat oven to 350 degrees F.
2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
3. Roll and place in the bottom of a baking dish with the seam side down.
4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
6. Whisk gently for about 5 minutes until warm and smooth.
7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
8. Bake for 25 to 30 minutes and serve warm.

Serve with your choice of side dish (I chose spanish rice)

 

Here is a picture of your finished product!!