Chicken Enchiladas (white sauce). Now we need to make the white sauce. In a separate skillet (sorry), heat a couple of tablespoons of butter… And sprinkle on an equal amount of flour. This recipe for chicken enchiladas with a creamy white sauce uses our popular Mexican pulled chicken recipe - a versatile, easy and delicious way to prepare chicken for many Mexican-inspired recipes such as this one.

Tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but I. I think possibly these White Chicken Enchiladas have knocked the classic off its pedestal! It's Sunday night here in Sydney and I swore I was going to be healthy this week - starting from tonight. Chicken Enchiladas (white sauce) very diverse and own ideal taste that unique. Few kinds of Chicken Enchiladas (white sauce) recipes are also sufficient simple to process and do not pick up lengthy. Even though not everybody likes Chicken Enchiladas (white sauce) food, nowadays several people are get attached and like the sundry Chicken Enchiladas (white sauce) foods available. This could be visible than the number of restaurants that prepare Chicken Enchiladas (white sauce) as one of the dish. You can have Chicken Enchiladas (white sauce) using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Enchiladas (white sauce)

1. It's of Unsalted Butter.
2. Prepare of Green Onions, diced up.
3. You need of Garlic, minced.
4. Prepare of Chicken Breast, boneless skinless, Diced.
5. Prepare of Cream Cheese, cut in chunks.
6. You need of Salsa Verde.
7. Prepare of Burrito Size Tortilla Shells.
8. It's of Mozzarella, Shredded.

I had salad for dinner and I am munching on carrot sticks as I write this post. Amazing White Chicken Enchiladas with Homemade Sour Cream White Sauce-No Soup. It is easy to make and off the charts delicious! These are easy enough for a weeknight but delicious enough to serve to company!

Chicken Enchiladas (white sauce) instructions

1. Preheat oven to 350°F.
2. Heat butter in a large skillet over medium heat. Add onions and garlic to oil. Heat until softened and oil is infused with flavor..
   
3. Toss diced chicken into skillet. Heat until cooked..
4. Stir in cubed cream cheese and salsa. Simmer until sauce is smooth and well blended..
5. In a 9 X 13 cake pan spoon some sauce into the bottom of the pan..
6. Place one tortilla shell at the edge of the cake pan, spoon chicken and sauce into tortilla (Doesn't need to be stuffed full), roll, and push too the edge of the pan. Repeat until shells are used. Pour remaining sauce over stuffed tortillas.
7. Bake for 20-25 minutes..
8. Turn oven off. Remove pan from oven, sprinkle with cheese, return to oven until cheese is fully melted..
9. Separate individual enchiladas and serve. They can be served alone or with sides. A bed of lettuce, corn chips, beans, rice, vegetables, or whatever you would like..

Made with easy to find, everyday ingredients. Pressure-cooked chicken is wrapped up in corn tortillas and covered with a cheesy white sauce in this make-ahead meal that freezes well. If freezing, do not make sauce. You'll want to freeze the casserole dish and, once frozen, transfer the enchiladas to a large resealable plastic bag. Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.

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