White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5-6 enchiladas, 4-6 serving(s)
Ingredients: 709.77 ml cubed chicken; 113.39 g green chilies; 118.29 ml onion, chopped; 1 jalapeno, seeded and finely chopped; 9.85 ml cumin; 4.92 ml salt; 2.46 ml oregano; 59.14-118.29 ml chopped cilantro (to taste); 59.14 ml butter; 59.14 ml flour; 473.18 ml chicken stock; 3.69 ml salt; 226.79 g sour cream; cheddar cheese

Submitted by Canamari

"I created this recipe because I don't like the recipes that call for cream of chicken soup in the sauce. This is more "from scratch" and my family loved it."

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Ready In:: 1hr
Ingredients:: 14
Yields:: 5 enchiladas
Serves:: 4-6

ingredients

Chicken mix
709.77 ml cubed chicken
113.39 g green chilies
118.29 ml onion, chopped
1 jalapeno, seeded and finely chopped
9.85 ml cumin
4.92 ml salt
2.46 ml oregano
59.14-118.29 ml chopped cilantro (to taste)
Sauce mix
59.14 ml butter
59.14 ml flour
473.18 ml chicken stock
3.69 ml salt
226.79 g sour cream
cheddar cheese

directions

Saute chicken in a large skillet. Add remaining spices into the chicken mixture. Let cook together 5 minutes to blend flavors.
In a separate sauce pan, melt butter and add flour. Let cook for a minute or two. Add the chicken stock all at once and the salt. Continue stirring until mixture slightly thickens. Off the heat and add the sour cream, stirring until completely incorporated.
Grease a 9x13 pan and coat with a few tablespoons of the sauce mix. To make the enchiladas, spoon a few tablespoons of chicken mix down the center of each tortilla. I add a T. or two of shredded cheese on top of the chicken mix. Roll up and place in pan. Cover each enchilada with the sauce mix and sprinkle additional cheese on top. Bake at 350 for 30 minutes until hot and bubbly.