We absolutely LOVE Mexican food, any kind we can get our hands on. Enchiladas are a favorite for us. I'm always looking for a new recipe to try out and change things up a bit. I recently had some free time, seems to be a common thing since cycle started. I found a enchilada recipe that I just had to try and tonight was the night. They turned out FABULOUS, so good we are probably going to have them for left overs tomorrow night. I though they were to good not to share so here you go. :) You'll have to check back in and let me know how you like them if you end up making them.
Easy & Creamy 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
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
Preheat oven to 350 degrees F.
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.
Roll and place in the bottom of a baking dish with the seam side down.
In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
Whisk gently for about 5 minutes until warm and smooth.
Pour the sauce over the enchiladas and top with remaining shredded cheese.
Bake for 25 to 30 minutes and serve warm.