Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken enchiladas (white sauce). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Enchiladas (white sauce) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken Enchiladas (white sauce) is something that I’ve loved my entire life.

Pressure-cooked chicken is wrapped up in corn tortillas and covered with a cheesy white sauce in this make-ahead meal that freezes well. Place tortillas on a large towel or stack of paper towels to drain. Stir in flour, add chicken stock, heat and stir until thickened and bubbly. Add sour cream, green chilies and cayenne.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken enchiladas (white sauce) using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken Enchiladas (white sauce):

1. Take 4 Tbsp Unsalted Butter
2. Get 5 Green Onions, diced up
3. Prepare 3 Cloves Garlic, minced
4. Take 3 Lbs Chicken Breast, boneless skinless, Diced
5. Make ready 4 Oz Cream Cheese, cut in chunks
6. Get 24 Oz Salsa Verde
7. Take 8 Burrito Size Tortilla Shells
8. Make ready 2 C Mozzarella, Shredded

Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce! EASY CREAMY WHITE CHICKEN ENCHILADAS One of my favorite Mexican meals (besides chimichangas) are enchiladas. Funny side note: did you know the word "chimichanga" is Spanish for thing-a-ma-jig? Stir together the softened cream cheese, sour cream, and salsa until blended.

Steps to make Chicken Enchiladas (white sauce):

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.

Funny side note: did you know the word "chimichanga" is Spanish for thing-a-ma-jig? Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders.

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