White Chicken Enchiladas

Our kids love these enchiladas, I make them almost once a week, not kidding. If you have little ones and are already dismissing this because enchiladas are usually spicy, I promise you, these are not. Plus, as long as our kids keep gobbling this up, I’ll keep cranking out this budget-friendly dish.

As with many recipes, it’s very helpful to have pre-cooked chicken on hand. We suggest cooking whole chickens in the crockpot, and from there it’s super easy to shred and freeze. We keep our shredded chicken in freezer bags, in 2 cup increments, and it saves from having to cook the chicken and then start cooking your dinner. Ain’t got time for that.

*Time saving tip* : If you have to cook fresh chicken before starting this recipe, save time by shredding it with your stand mixer. Rather than using forks, just take your cooked chicken breasts or tenders and put them in your stand mixer with the beater paddle. You’ll have perfectly shredded chicken in about 30 seconds!

White Chicken Enchiladas

Ingredients:
-2 cups shredded cheddar cheese, divided
-2 cups shredded chicken
-8 soft shell, flour tortillas
-3 TB butter
-3 TB flour
-1 cup sour cream
-2 cups chicken broth
-salt and pepper, to taste

Directions:
1. Preheat oven to 425*
2. Combine shredded chicken and 1 cup cheese in a bowl.
3. Lay 8 tortillas out and fill each one with chicken mixture. Roll up tightly and place them seam-side down, in a greased 9x13 dish.
4. In a saucepan, melt butter and add flour. Mix and cook roux for about one minute.
5. Add in chicken broth and whisk until smooth, whisking over medium heat until thick and creamy (about 5 minutes)
6. Remove from heat and add sour cream, and salt and pepper.
7. Pour cream sauce over tortillas evenly.
8. Add remaining 1 cup cheese on top
9. Bake for 20-25 minutes or until cheese is golden.

Serve and enjoy with rice. We sometimes top with salsa or hot sauce, and you can add jalapeños or chipotles for an extra kick.