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.
Chicken Enchiladas Creamy And Easy
- 5-7 corn-tortillas
- 1 chicken
- 1 cup of sweet-corn
- 5 cups of shredded Mexican blend cheese
- butter – 2,5 tablespoons
- flour – 3 tablespoons
- 1 cup of chicken broth
- 10oz chicken soup cream
- 1,5 cups of sour cream
- 4oz green chiles
- salt and pepper
- Heat oven to about 350 degrees (F)
- Fill each tortilla with shredded chicken, some corn and cheese
- Add flour and whisk in a heated pot
- To this, add the chicken broth, some cream, chiles, sour cream, salt and pepper
- Mix gently for 4-6 minutes until its warm and smooth
- Pour the sauce over the enchiladas and add some cheese on top
- Bake in oven for 25-30 minutes