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Creamy White Chicken Enchiladas
Jessica Goyette, science teacher at PAHS shares, “My kids LOVE making Creamy Chicken Enchiladas. Senora Ilardi shared the recipe...so give her credit! Liliana loves to help make them. Last time she ate two and half enchiladas! It is a fan favorite in our house. Definitely try it with any picky eaters. Variation: We omit the green chillies. Why? Because they are green of course! What kid trusts green food?”
Flour tortillas
Shredded cooked chicken
Monterey Jack Cheese
Flour and butter
Chicken broth
Sour cream
Salt, pepper, and adobo seasoning
Photo Courtesy Jessica Goyette
Kylie (left) and Liliana (right) Goyette enjoy enchilada night! The two sisters really enjoy helping Mom craft this dish for a quick weeknight meal that the whole family enjoys.
How to make creamy white chicken enchiladas
1. Preheat the oven at 350F degrees.
2. Spray baking dish with non-stick cooking spray.
3. Add one cup of shredded cheese into the dish and season with salt, pepper, and adobo seasoning.
4. Add shredded chicken to the dish and mix.
5. Place shredded chicken mixture on your tortillas.
6. Roll all tortillas up and place them in a baking dish.
7. In a sauce pan melt butter. Whisk flour and let mixture thicken for 1 minute.
8. Add chicken broth and whisk until smooth.
9. Stir in sour cream but make sure the mixture does not boil.
10. Take your sauce off the stove and pour it over the enchiladas. Add shredded cheese on top.
11. Lastly bake 20-25 minutes until you see cheese slightly browned.
Comic by Koy Reed
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