Yield: 4-6
SMF Kitchen
@smfchicken
00:10
Prep
00:25
Cook
00:35
Total Time
Ingredients & Directions
Directions
White Chicken Enchiladas with Creamy Green Chili Sauce
1 whole
Springer Mountain Farms Chicken, roasted & shredded*
8 oz
Cream cheese, softened
2 cups
Monterey jack cheese, divided
6-8 medium
Flour tortillas
3 tablespoons
Butter
3 tablespoons
All-purpose flour
2 cups
Low-sodium chicken broth
1 cup
Plain Greek yogurt
4 oz can
Diced green chilis
Salt & Pepper, to taste
Fresh cilantro, chopped for garnish (optional)
- Preheat oven to 425°F and spray a 9 x 13 inch casserole dish with non-stick cooking spray.
- In a medium bowl, mix shredded chicken with cream cheese and 1 cup shredded cheese; season with salt and pepper if needed.
- Distribute chicken between all tortillas, roll them and place in dish with seam side down to hold them closed.
- In a large saucepan over medium-high heat, melt butter.
- Add flour and stir together cooking for about a minute.
- Pour in chicken stock and whisk until smooth; reduce heat to medium and continue stirring until mixture bubbles and thickens.
- Stir in green chilis and Greek yogurt, and remove from heat.
- Add salt and pepper, to taste, and pour over tortillas in the pan.
- Spread remaining shredded cheese over top of sauce and bake in oven for 20-25 minutes or until cheese begins to brown.
- Remove from oven and garnish with fresh cilantro, if desired.
NOTES:
*Any cooked shredded chicken can be substituted here with about 2 to 3 cups needed.
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White Chicken Enchiladas with Creamy Green Chili Sauce
SMF Kitchen
@smfchicken
Yield: 4-6
00:10
Prep
00:25
Cook
00:35 Total Time
Ingredients
Directions
White Chicken Enchiladas with Creamy Green Chili Sauce
1 whole
Springer Mountain Farms Chicken, roasted & shredded*
8 oz
Cream cheese, softened
2 cups
Monterey jack cheese, divided
6-8 medium
Flour tortillas
3 tablespoons
Butter
3 tablespoons
All-purpose flour
2 cups
Low-sodium chicken broth
1 cup
Plain Greek yogurt
4 oz can
Diced green chilis
Salt & Pepper, to taste
Fresh cilantro, chopped for garnish (optional)
- Preheat oven to 425°F and spray a 9 x 13 inch casserole dish with non-stick cooking spray.
- In a medium bowl, mix shredded chicken with cream cheese and 1 cup shredded cheese; season with salt and pepper if needed.
- Distribute chicken between all tortillas, roll them and place in dish with seam side down to hold them closed.
- In a large saucepan over medium-high heat, melt butter.
- Add flour and stir together cooking for about a minute.
- Pour in chicken stock and whisk until smooth; reduce heat to medium and continue stirring until mixture bubbles and thickens.
- Stir in green chilis and Greek yogurt, and remove from heat.
- Add salt and pepper, to taste, and pour over tortillas in the pan.
- Spread remaining shredded cheese over top of sauce and bake in oven for 20-25 minutes or until cheese begins to brown.
- Remove from oven and garnish with fresh cilantro, if desired.
NOTES:
*Any cooked shredded chicken can be substituted here with about 2 to 3 cups needed.
