Chicken Enchiladas (white sauce)

Name: Chicken Enchiladas (white sauce)
Cuisine: American
Ingredients: 4 Tbsp Unsalted Butter; 5 Green Onions, diced up; 3 Cloves Garlic, minced; 3 Lbs Chicken Breast, boneless skinless, Diced; 4 Oz Cream Cheese, cut in chunks; 24 Oz Salsa Verde; 8 Burrito Size Tortilla Shells; 2 C Mozzarella, Shredded

Misty Bass @AngelsKisses75

Fort Dodge, Iowa

I am not crazy about chicken in red sauce. Figuring out the white sauce made them amazing.

Chicken Enchiladas (white sauce)

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Misty Bass @AngelsKisses75

Fort Dodge, Iowa

I am not crazy about chicken in red sauce. Figuring out the white sauce made them amazing.

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4 TbspUnsalted Butter
5Green Onions, diced up
3 ClovesGarlic, minced
3 LbsChicken Breast, boneless skinless, Diced
4 OzCream Cheese, cut in chunks
24 OzSalsa Verde
8Burrito Size Tortilla Shells
2 CMozzarella, Shredded

Cooking Instructions

1

Preheat oven to 350°F
2

Heat butter in a large skillet over medium heat. Add onions and garlic to oil. Heat until softened and oil is infused with flavor.
3

Toss diced chicken into skillet. Heat until cooked.
4

Stir in cubed cream cheese and salsa. Simmer until sauce is smooth and well blended.
5

In a 9 X 13 cake pan spoon some sauce into the bottom of the pan.
6

Place one tortilla shell at the edge of the cake pan, spoon chicken and sauce into tortilla (Doesn't need to be stuffed full), roll, and push too the edge of the pan. Repeat until shells are used. Pour remaining sauce over stuffed tortillas
7

Bake for 20-25 minutes.
8

Turn oven off. Remove pan from oven, sprinkle with cheese, return to oven until cheese is fully melted.
9

Separate individual enchiladas and serve. They can be served alone or with sides. A bed of lettuce, corn chips, beans, rice, vegetables, or whatever you would like.