Blanco Chicken Enchiladas

Creamy white-sauce enchiladas filled with seasoned shredded chicken and melted cheese, baked until bubbly and topped with cool garnishes for the perfect pan of comfort food

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: Large Skillet, 9x13 casserole dish

Ingredients

• 1 lb cooked shredded chicken

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons chili powder

• Salt and pepper

• 1 cup grated cheese

• 1 teaspoon oil

• Tortillas corn or flour

• 3 tablespoons butter

• 3 tablespoons flour

• 2 cups chicken broth

• 1 cup sour cream

• 1 can diced green chilies

• 1 cup grated cheese for topping

• Dried cilantro

• Sour cream

• Pico de gallo

Directions

1. Heat oil in a skillet and stir in chicken cumin garlic powder onion powder chili powder salt and pepper then warm through and mix in 1 cup cheese.

2. Fill tortillas with the chicken mixture roll tightly and place seam side down in a greased 9×13 pan.

3. Melt butter in a skillet whisk in flour and cook 1 to 2 minutes then slowly whisk in broth until thickened and remove from heat and stir in sour cream and green chilies.

4. Pour sauce over enchiladas top with cheese and bake at 375°F for 20 to 25 minutes until melted and bubbly.

5. Garnish with dried cilantro sour cream and pico de gallo