So I dont think I’ve ever even heard of white enchiladas until acouple months ago when my bestie said she was making them. I found a recipe and tried them, SO YUMMY! Now it’s the only kind I make. I’ve made them with just cheese and made them with shredded chicken, somedays I’m too lazy and that’s when I just do the chesse. When I make the chicken, I boil it, cool it off, shred it, throw it in the pot and put chicken seasoning on it (i buy a big bottle from costco and love it, I use it on any type of meat I cook).
Preheat oven to 350
I take my corn tortillas (or if you prefer flour) spray a little oil on a pan, flip it after a min and cook the other side just to warm them up so they roll up better. Throw the chicken and/or chesse on the end of the tortilla, roll it, set it in a 9×13 pan (or whatever size you decide to use).
Next start on the sauce (or you can start it while warming up tortillas like I do).
- In a sauce pan on medium heat, melt the butter. Stir in flour and cook one minute while stirring constantly to make sure it doesn’t burn. Add chicken broth and whisk until smooth. Stir in the sour cream and remove from heat.
- Pour sauce over the top of the enchiladas making sure to cover in between and the sides of the enchiladas. Top with the cheese (optional).
- Bake for 22 minutes. Turn the broiler on to high and broil for an additional 3 minutes or until cheese is lightly browned.