This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
