White Chicken Enchiladas

Last Saturday I got together with my BFF Leilani.

We decided to go to the store, buy the ingredients for some freezer meals, and cook together.

We split the bill and split all the food we cooked.

It was the greatest idea I’ve had in a while. We also popped open some champagne, another reason we had such a good time.

I made a large pot of white beans and she showed me how to make these White Chicken Enchiladas.

They are super easy to make, no chopping involved.

You even cut corners by using rotisserie chicken!

We started by purchasing some square aluminum pans. They freeze great and you can throw them away after you use them.

This recipe makes about 5 square aluminum pans of enchiladas (about 25-30 enchiladas depending on how much you stuff them).

Here is how she makes them.

Make a roux with butter and flour.

Add chicken stock, stir until sauce thickens.

Add cumin, green chiles. Cook for a few minutes. Remove from heat and stir in sour cream and cheeses.

Debone 2 rotisserie chickens and place in a bowl. Add green chiles, cumin, cheese. Stir to combine.

Stuff the enchiladas, placing them seam side down in the pan. ( You can put a little bit of enchilada sauce at the bottom of each pan, or if you like the bottom of the enchilada to have a little crunch, leave out the sauce on the bottom.)

Evenly distribute the sauce on all of the enchiladas.

Cover with plastic wrap then foil. Freeze.

When ready to cook, take out the freezer and remove plastic wrap. Cover with foil and bake at 350 degrees for 1 hour or until warmed through.

Delicious! Serve with some corn or black beans or a fresh salad!

 

White Chicken Enchiladas

(yields 25-30 enchiladas)

4 tbsp. butter

1/4 cup all purpose flour

2 cups chicken stock

2 (7 oz) cans chopped green chiles (DO NOT DRAIN)

4 tbsp. cumin

1 1/2 cups sour cream

2 rotisserie chickens

25-30 flour tortillas

2 cups shredded Colby jack cheese

2 cups shredded pepper jack cheese

5 square aluminum tins

 

Melt butter in a skillet over medium head. Add flour, whisk and cook for a few minutes.

Add chicken stock and whisk until smooth and sauce thickens.

Stir in 1 can of green chiles and 2 tbsp. cumin. Cook for a few minutes.

Remove from heat and stir in sour cream, 1 cup of Colby jack, 1 cup of pepper jack. Stir until melted and sauce is smooth.

In a separate bowl mix together the shredded chicken, cumin, the rest of the cheese, and the other can of green chiles.

Stir to combine.

If you like the bottom of the enchilada to have a little crunch, do not put any sauce on the bottom. If you like them to be really soft, spoon a little sauce on the bottom of each pan before arranging enchiladas.

Stuff the enchiladas, placing seam side down in the pan.

Evenly distribute the sauce over the enchiladas.

Cover with plastic wrap, then foil. Place in the freezer.

When ready to cook, remove plastic wrap. cover with foil and place in a 350 degree oven for 1 hour or until heated thru and top turns slightly golden.

If you thaw them first, cook time will be around 30 minutes.

 

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