White chicken enchiladas, in our opinion, are one of the best dishes you can have.Warm, fluffy flour tortillas stuffed with chicken and cheese and drizzled with a creamy white sauce… still have saliva?
* Ingredients :
° 10 wheat tortillas, 15 cm in diameter.
° 3 cups grated cooked chicken
° 2 cups grated cheddar cheese
° 2 cups of cream cheese, grated
° 6 tablespoons of butter
° 6 tablespoons of wheat flour
° 2 cups whole milk, liquid
° 1 cup of cream cheese
° 1 cup of chicken broth
° ¼ cup green chilli
Preheat the oven to 350 F. Grease refractory container with little oil In a bowl, combine the grated chicken with one and a half cups of cheddar cheese and one and a half cups of cottage cheese. You should reserve some of the two types of cheese for the enchilada filling.
Place a flour tortilla on a shallow plate; on one side of the tortilla, place three tablespoons of the chicken filling.Roll up the tortilla, also placing the enchilada in a refractory container.Repeat this process until all the filling is used up.The number of tortillas is approximate and depends on the amount of filling you add to each tortilla.Reserve the container full of enchiladas while you prepare the sauce.In a medium saucepan over medium heat, put the butter and wait a few minutes until it melts completely.When the butter is melted, gradually add the wheat flour.And knead until you get a thick dough.Without stopping stirring, add the milk and broth.Continue cooking until the sauce thickens and by sliding the whisk on the bottom you can see the metal surface of the pan.Add the cream cheese and green chili.Stir until everything is well integrated and turn off. The sauce is ready.Pour all the béchamel over the enchiladas.Sprinkle with the rest of the cheese and bake for 20 minutes.After the first 15 minutes, put the oven on the grill function and cook for another 5 minutes before switching it off.Take out of the oven and let stand for 15 minutes.You can serve with chopped cilantro on top, avocado, or hot sauce.
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