Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/whiteChickenEnchiladas.htm
WHITE CHICKEN ENCHILADAS
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
These are as delicious as leftovers, as they are right out of the oven!
INGREDIENTS:
- 2 cups cooked, shredded chicken (about 3 large breasts)
- at least 2 cups shredded Monterey Jack cheese (I use a whole pound)
- (optional) fresh Parmesan cheese, grated
- 8" flour soft taco tortillas (10)
- 4 Tb butter
- 4 Tb flour
- 2 cups chicken broth
- 1–2 cups sour cream and/or Greek yogurt
- 8 oz can mild green chilies
PREPARATION:
-
Cook/shred chicken:
Put the chicken breasts in the instant pot with 1.5 cups water (frozen is fine).
Use the Poultry setting; quick or natural release (your choice).
Save the broth (supplement as needed) for the required chicken broth.
Cool completely, then shred.
-
Preheat oven to 350°F.
Grease a 9" x 13" pan.
-
Fill tortillas:
Mix shredded chicken and 1–2 cups shredded Monterey Jack cheese.
If desired, add some freshly-grated Parmesan.
Roll up in tortillas; place in pan.
-
Sauce:
In a sauce pan, melt butter.
Whisk in flour; cook 1 minute.
Add broth; whisk until smooth.
Heat over medium heat until thick and bubbly.
Cool slightly before adding sour cream/yogurt (so they don't curdle).
-
Finish sauce:
Stir in sour cream and/or greek yogurt.
Stir in green chilies.
Add any leftover chicken mixture.
Pour sauce over enchiladas; top with remaining cheese (Monterey Jack and/or Parmesan).
-
Bake:
Bake 22 minutes.
Then, set oven to broil; broil for 3 minutes to brown the top.