White Enchiladas
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
16 enchiladas
- Serves:
- 16
ingredients
- 1 1⁄2 lbs chicken thighs, for fajitas
- 8 ounces cream cheese
- 24 ounces sour cream
- 2 teaspoons white pepper
- 7 ounces green chilies, chopped
- 2 tablespoons jalapeno juice (from a jar of jalapenos)
- 1⁄2 cup milk
- 12 ounces colby-monterey jack cheese, shredded
- 16 flour tortillas
directions
- Cook fajita meat either on the grill or in a pan until done. Dice or slice into small pieces to fit in the enchiladas.
- Combine next 6 ingredients in sauce pan and warm up until cream cheese is melted.
- Put about 2 spoons full of chicken and some cheese in each tortilla and wrap up.
- Continue until all tortillas are done or pan I full. Cover enchiladas with white sauce. Then sprinkle more cheese on top and bake at 350 until all bubbly about 30-45 minute
- Serve.
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