Mediterranean White Chicken Enchiladas
Hi-ya, friends! How goes it? Wanna talk about cheese and enchiladas for a quick minute?
This recipe might look like too much work for a weekday, it might even look a bit aggressive, but rest assured, it is NOT. By now you should know my games and my tricks; I don’t make things that are complicated. I don’t even know how to do that… unnnnntil… Chopped calls and tells me they’ve got a basket for me! Chopped!
Okay, let’s be real. Chopped didn’t call. I’m just messin’ with ya. Okay, but they did. Indirectly.
You see, that recipe title is not a typo. This Mexiterranean/Mexitalian fusion was inspired by a Chopped challenge.
WHY WE LOVE CREAMY CHICKEN ENCHILADAS
Creamy White Chicken Enchiladas are one of our favorite weeknight Mexican foods to share. I prefer these Chicken Enchiladas to traditional enchilada recipes. These are very kid (and grown-up) friendly and not too spicy, don’t let the chiles scare you! The chicken mixture and cheese and covered in a creamy sour cream and green chile sauce. The best thing about this chicken enchilada with white sauce recipe is that it’s very easy to prep and assemble which makes it perfect for those busy weeknights.
MAKING SHREDDED CHICKEN FOR ENCHILADAS
To prepare the chicken for this recipe I like to throw it in the crock pot in the morning with about a cup of chicken broth and let it cook on high about 4 hours. Once the time is up it can easily be shredded with a fork or by throwing into a stand mixer. See full Shred Chicken in Mixer tutorial here. You can also make this chicken enchilada recipe with rotesserie chicken from your grocery store to make it even faster!
INGREDIENTS
INSTRUCTIONS
This recipe might look like too much work for a weekday, it might even look a bit aggressive, but rest assured, it is NOT. By now you should know my games and my tricks; I don’t make things that are complicated. I don’t even know how to do that… unnnnntil… Chopped calls and tells me they’ve got a basket for me! Chopped!
Okay, let’s be real. Chopped didn’t call. I’m just messin’ with ya. Okay, but they did. Indirectly.
You see, that recipe title is not a typo. This Mexiterranean/Mexitalian fusion was inspired by a Chopped challenge.
WHY WE LOVE CREAMY CHICKEN ENCHILADAS
Creamy White Chicken Enchiladas are one of our favorite weeknight Mexican foods to share. I prefer these Chicken Enchiladas to traditional enchilada recipes. These are very kid (and grown-up) friendly and not too spicy, don’t let the chiles scare you! The chicken mixture and cheese and covered in a creamy sour cream and green chile sauce. The best thing about this chicken enchilada with white sauce recipe is that it’s very easy to prep and assemble which makes it perfect for those busy weeknights.
MAKING SHREDDED CHICKEN FOR ENCHILADAS
To prepare the chicken for this recipe I like to throw it in the crock pot in the morning with about a cup of chicken broth and let it cook on high about 4 hours. Once the time is up it can easily be shredded with a fork or by throwing into a stand mixer. See full Shred Chicken in Mixer tutorial here. You can also make this chicken enchilada recipe with rotesserie chicken from your grocery store to make it even faster!
INGREDIENTS
- 8 flour tortillas
- 3 chicken breasts, cooked and shredded
- 3 tbsp flour
- 3 tbsp butter
- 2 cups chicken broth
- 1 cup sour cream
- 1 small can diced green chiles
- 2 cups shredded Mexican Blend cheese
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Spray a 9 by 13 baking pan with nonstick spray.
- Mix together chicken and one half of cheese.
- Fill tortillas with chicken and cheese mixture and roll. Place in dish seam-down.
- In a small saucepan heat butter until melted.
- Add flour and whisk until blended.
- Cook one minute.
- Add broth and whisk again until smooth.
- Allow sauce to thicken and remove from heat.
- Stir in sour cream and chiles.
- Pour mixture over the enchiladas and top with remaining cheese.
- Bake 25 minutes.
- Broil an additional 5 minutes to brown the cheese.
