![]() Tortillas – The recipe calls for using flour tortillas, but if you prefer, you can switch them with corn tortillas.Green onions – Don’t have any green onions? A sprinkle of chopped cilantro on top will add a bright flavor, too.Also, low-fat sour cream tends to separate and get runny when heated. It’s an important factor in the richness of the sauce. Sour cream – We strongly recommend using full-fat sour cream in this recipe.It might be too spicy for little kiddos though. My son loves when I use Pepper Jack instead of the plain Monterey because it adds another layer of flavor and spice. It also helps keep the sauce white! If you have a different cheese on hand, feel free to substitute your favorite shredded cheese in this recipe. Shredded cheese – We love the flavor of Monterey Jack in this dish.Honestly, 9 times out of 10, that’s what I use. If you’re pressed for time, using a pre-cooked rotisserie chicken from your grocer is a great time-saving shortcut. Chicken – You can cook the chicken according to your favorite method, such as roasting or poaching the breasts.They should be on the shelf near the other canned peppers at your grocery store. Another tasty option is fire-roasted chilies. If your family likes spicy food, you can substitute hotter chilies instead. Diced chiles – Our recipe calls for mild chilies.White Chicken Enchiladas Recipe Ingredients + Notes You can use a combo of white and dark meat or just white or just dark meat per your family’s preference. If you’d prefer, you can use homemade poached chicken or any leftover grilled chicken you happen to have. It greatly speeds up the prep time and it’s infused with great seasoning. This is a great recipe to use a rotisserie chicken in. Turn on the broiler and broil until the top is nicely golden.Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Pour sauce over enchiladas and add remaining cheese over top.Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.Place back on the heat and cook until the mixture has thickened and is bubbly. Remove the skillet from heat and whisk in broth. Cook for 1 minute to remove the flour taste. Sprinkle flour over melted butter and whisk to combine. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan. In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. ![]()
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