Saturday, August 29, 2015

Enchiladas with Creamy White Sauce

This is a favorite in our house, it is not that healthy but it is so good and simple.

6-8 whole wheat tortillas (enchilada size)
1 beer can chicken (rotisserie chicken works too), shredded
1 can sweet corn, drained
4 cups shredded Monterrey Jack Cheese or Mexican Blend Cheese
3 Tbsp butter
3 Tbsp flour
1 1/4 cup chicken broth (vegetable broth can also works and cuts back on the salty taste)
1 10oz can cream of mushroom soup (cream of chicken works too!)
1 cup sour cream
1 can mushrooms, drained
1/4 tsp ground black pepper
1/4 tsp salt


Preheat oven to 350*F
1. Fill the center of each tortilla with chicken, corn, and cheese
2. Roll each and place seam side down in a Pyrex 9 x 13 baking dish
3. In a sauce pan, melt the butter. Add the flour and whisk into a thick paste
4. Add chicken broth, cream of mushroom, sour cream, mushrooms, salt and pepper
5. Whisk gently for about 5 minutes until warm and smooth
6. Pour the sauce over the enchiladas and top with the remaining cheese. 
8. Back for 25 to 30 minutes and serve warm

adapted from: