Happy Thursday! It’s officially fall, and i’ve got myself into a wonderful mood the past three days because of it. Here our leaves are starting to turn, which is always beautiful to see. Here is a sorta simple meal that can please some picky eaters.
White Chicken Enchiladas
•6-8 corn tortillas (enchilada size)
•1 pre-cooked plain rotisserie chicken, shredded
•1 cup sweet corn
•4 cups shredded Mexican blend cheese, divided in half
•3 tablespoons butter
•3 tablespoons all purpose flour
•1-1/4 cups chicken broth
•1 – 10oz can cream of chicken soup
•1 cup sour cream
•1 – 4oz can chopped green chiles
•¼ teaspoon ground black pepper
•¼ teaspoon sea salt
1.Preheat oven to 350 degrees F.
2.Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
3.Roll and place in the bottom of a baking dish with the seam side down.
4.In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5.Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
6.Whisk gently for about 5 minutes until warm and smooth.
7.Pour the sauce over the enchiladas and top with remaining shredded cheese.
8.Bake for 25 to 30 minutes and serve warm.
It was very very good. And taste even better the next day!