Chicken Enchiladas with White Sauce | Easy Recipes
 
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Easy Chicken Enchiladas With White Sauce
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 10
Ingredients
  • 2.5 Lbs of boneless chicken
  • 1 Can Rotel
  • ½ diced Onion
  • 2 TBSP Cumin
  • 1 TBSP Johnny's Seasoning Salt
  • 3 TBSP Butter
  • 3 TBSP Flour
  • 1 Cup Chicken Stock ( Bone Broth)
  • 1 Cup Sour Cream
  • 1 14 oz can Green Enchilada sauce
  • 10 Flour Tortillas
  • 4.5 Cups Shredded Cheddar Cheese
  • Optional:
  • 1 diced green pepper
  • 1 small can olives
  • 4 chopped green onions
Instructions
  1. Pre-heat oven to 425.
  2. Add Chicken, diced onion, rotel, Cumin and Johnny's to your crockpot. Cook on high for 4 hrs.
  3. When the chicken is easily shredded, drain all the liquids and shred the chicken. Add Diced green peppers & olives if desired!
  4. In a saucepan on medium heat, add butter and allow to melt. Add flour and stir till butter and flour are combined, stir for 2 minutes on heat.
  5. Wisk in 1 cup bone broth (chicken stock) slowly and keep stirring till combined. Add Sour Cream and Enchilada sauce and stir to combine. Allow to cook for 5 minutes while stirring.
  6. Pour ¾ cup of the white sauce into your 11x13 casserole dish to create a base for the echiladas.
  7. Take 1 tortilla, add ¾ cup chicken mixture & ½ cup cheddar to to tortilla. Roll up and place seam side down in your casserole dish. Continue with the rest of the tortillas and chicken mixture. Save 2 cups of cheese for the topping.
  8. Pour white sauce over the torillas evenly, make sure to get all the edges!
  9. Cover enchiladas with cheddar cheese and chopped green onions.
  10. Bake at 425 for 25 minutes or till cheese is melted and bubbly!
Recipe by Kaylee Eylander DIY at https://www.kayleeeylander.com/DIY-tips/chicken-enchiladas-white-sauce-easy-recipes/