Easy Creamy White Chicken Enchiladas

So I came across this recipe on Pinterest, pinned with a picture showing basic instructions for construction, but the link leads nowhere. The recipe was included in the comments without instructions, so I had to wing it.  

The ingredients for the sauce are:

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

Basically, I heated the saucepan, then added the butter. Once the butter had melted, I whisked in the flour.

 When that is mixed well, add in the broth and stir very well until the consistency is smooth. Then add in all 

remaining sauce ingredients and stir until mixed well. I just let that sit on the stove, at about medium heat, until 

it was bubbling at me. Then I removed it from the heat and started working on the enchiladas.

The ingredients for the enchiladas are:

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

The steps are pretty basic, so I did it in picture form.. :)

Place a small amount of chicken in the center of the tortilla, then top with corn. 

Sprinkle cheese on top.

Roll it up and place it folded side down in your casserole dish. Repeat until your dish is full.

I ended up with extra chicken and corn, probably enough for another 3-4 enchiladas.. not enough for me to get another pan dirty or make another batch of the sauce...  

So instead, I squished it into the side of the dish. :)

  

Cover entire pan with sauce and smooth over. 

Sprinkle remaining cheese over dish and place in oven (preheated to 350 degrees). Bake for roughly 30 minutes, until cheese is melted and the sauce is bubbling. 

 Our whole family enjoyed this recipe! It will definitely be repeated, probably this week (since I did this one about a week ago and have just been too lazy to get to posting)... Yum!

Easy Creamy White Chicken Enchiladas

Preheat oven to 350 degrees. 

Sauce:

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

Melt butter in saucepan, whisk in flour. Add broth, mix well. Add remaining ingredients and stir well. Stir occasionally until sauce is bubbling. Remove from heat.

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

Roll all ingredients into tortillas and place, folded side down, in a casserole dish. Cover with sauce & top with cheese. Cook for 30 minutes until cheese is melted and sauce is bubbling. 

Enjoy!