I love white chicken enchiladas. Chad…is kind and eats whatever I make, even if it’s not his favorite. Good man, my husband. Anyway, the enchiladas made the recipe rotation this week, and they were so hyped up, I thought I’d share a few thoughts.
Joyful Momma’s original recipe is as stated:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
4 oz diced chiles
I had every intention of following the recipe exactly, until I realized there wasn’t any garlic or seasoning in the filling. I’m kind of a spice junkie, so I threw in some garlic powder and cumin, and bought 7 oz of diced chiles and didn’t realize it until after they were dumped in the sauce. The rest I made as directed.
I made the enchiladas the night before, and I kinda wished I hadn’t – the tortillas got kind of soggy and that was probably from sitting overnight in the refrigerator. Nonetheless, they were GOOD. Like, really good. And easy. And the sauce really does end up tasting like queso. Yum.
I will definitely make these again, especially if I can figure out a way to make them in advance and not have them get soggy. Probably just need to keep the sauce separate until they go in the oven. I would, however, recommend the cumin and garlic, and maybe even a little cayenne or something for the filling – I think it would have been bland without the extra kick.
Best part? There were enough for leftovers tonight, so I don’t have to cook!