These white chicken enchiladas are one of my favorite things to make when I am in the mood for some delicious Mexican food! They are so simple to make and I love how you put your own twist on them. Beef, shrimp and black beans are all different protein options if you are not in the mood for chicken.
I love making my own enchilada sauce because I can make it the way I want plus you don’t have all that extra sodium. Some people would rather buy enchilada sauce because they think it is difficult to make but that is not true at all. This sauce is honestly one of the easiest things I have ever made! You only need a few ingredients, a small saucepan and 5 minutes to have a delicious homemade enchilada sauce.
2cupsshredded chickenI use mexican crockpot chicken
1cupmexican cheese
10tortillasI use low carb
3tbspbutter
3tbspflour
2cups chicken broth
1cupsour cream
4ozgreen chiles
1/2tspcumin
1cupmexican cheese
Instructions
Preheat the oven to 350 degrees and spray a 9×13 pan with avocado oil.
In a medium bowl mix together the chicken and 1 cup of cheese.
Place the mixture inside of the tortilla and roll it up. Place the tortilla into the pan with the seam facing down. Continue until all of the chicken is used.
Melt the butter in a small saucepan then add the flour and whisk together for 1 minute over low heat.
Add chicken broth, sour cream, chilies, and cumin. Whisk everything together over medium low heat. Make sure the sauce does not boil.
Pour the sauce over the enchiladas and top them off the 1 cup of cheese.
Bake for 20-25 minutes. After turn the broil on for 1-2 minutes to get the cheese a little brown and bubbly. This is optional.
Garnish with your favorite toppings like cilantro, green onions, jalapeno, avocado, and sour cream.
Hi, my name is Alexis! I am a mother who loves to cook and try out new recipes. I hope my website can help you in the kitchen and show that cooking can be fun and easy!
