White Chicken Enchilada’s
Well I found this recipe floating around Facebook and I must admit I thought it looked so good, that I had to try it! It’s actually a really simple dish to make.
I started off with 3 boneless chicken breasts from Springer Mountain Farms. I cooked them in about a cup of water and only salted them. After fully cooked I removed from heat and started to shred the best I could with it being hot. Once shredded I set it aside to cool.
In the meantime I shredded a 16 oz block of Monterey Jack Cheese. I mixed half of the cheese with the chicken and stir it up.
Ingredients:
9 – 10 soft tortilla shells
Chicken & Cheese you already prepared
remaining brick of cheese
3 TBSP butter
3 TBSP flour
1 1/2 cups chicken broth
1 cup sour cream
1 bottle of Salsa Verde
Start by filling and rolling your tortilla shells and placing them in a lightly greased pan close together.
In a saucepan melt butter, add flour and mix well making a rue. Add the chicken broth and simmer till thickens and then turn it basically off and whisk in the sour cream. Once the sour cream is mixed in and its all smooth like gravy, ladle it over the enchiladas and then top with remaining cheese.
Bake @ 350 for 25 minutes and then broil for 3 minutes until cheese is golden in spots.
Let sit for around 10 minutes then serve. You can serve immediately after baking but it’s really hot!
You should try it! Enjoy it was delicious we certainly loved it!
If you want to eat good chicken and it actually be good for you then visit Springer Mountain Farms or your local grocery store to find some. Just look for Paula Deen on the package!
Leave a Reply