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Let me preface this recipe with this …. I’ve never experienced Mexican food outside of Taco Bell. That’s a sad fact right there. So my knowledge on the cooking methods and ingredients are zilch. What I am great with is experiments based on my own experiences with ingredients. That’s how this white chicken enchilada came about. I first heard of such a thing at Lori’s blog on My Wooden Spoon where she made a similar enchilada dish.
What I can tell you is this …. these are freaking delicious. Probably heavy on the calories, but flavorful and filling regardless. I combined basic ingredients and my all time favorite cheat, pre-cooked rotisserie chicken.
Below you’ll find all the steps I took to make this dish, minus the sauce which you can make from the recipe at the bottom. I used corn tortillas (enchilada size) which resulted in six very hearty enchiladas.