Satisfy YOUR cravings with this delicious Mexican Recipe called Creamy White Sauce Chicken Enchiladas.

Creamy White Sauce Chicken Enchiladas




– 2 tablespoons butter – 1 medium onion chopped – 2 tablespoons all-purpose flour – 1 1/2 cups chicken broth I used homemade – 1 cup chopped green chile peppers I used mild fire roasted green chile peppers in the jar from Fred Meyer – 3 clove garlic finely chopped, more if desired – 1 teaspoon Kosher salt or season to taste – 1/2 teaspoon ground cumin more if desired – 6 flour tortillas – 1 cup shredded Monterey Jack cheese – 1 cup shredded mild Cheddar cheese – 2 cups shredded cooked chicken breast meat – 1 cup heavy cream – 1/2 - 1 cup any cheese to sprinkle over the top – green onion & cilantro chopped for garnish

25 servings

20 mins

Step 1

Using a pot, over medium heat, melt 2 tablespoons of butter then add 1 chopped onion, cook until soft about 3-5 minutes.

Step 2

Stir in 2 tablespoons of all-purpose flour, cook for 1 minute, stirring continuously.

Step 3

Pour in 1½ cup of chicken broth. Then add 1 cup of chopped green chile peppers, 3 chopped garlic cloves, 1 teaspoon of Kosher salt and ½ teaspoon of ground cumin, simmer over medium/low heat for 5 minutes, stirring few times.

Step 4

Preheat your oven to 350F. Dip 1 flour tortilla in the salsa Verde sauce, dip both sides. Put ¼ cup of chicken breast in the center of the tortilla. Sprinkle about 2 tablespoons of Monterey Jack cheese & 2 tablespoons of mild Cheddar cheese. Roll the tortilla into a roll, and place it in a baking dish. Repeat step #1 5 more times.

Step 5

Spread the rest of Salsa Verde sauce over the top of the enchiladas. Pour 1 cup of heavy whipping cream and sprinkle 1 cup of cheese. Place enchiladas in the oven & bake uncovered for 20 minutes.

Step 6

Garnish with chopped green onion & cilantro. Serve with green lettuce & salsa. Enjoy!