White Chicken Enchiladas Recipe

Can I use flour tortillas to make these white enchiladas?

What side dish goes with white chicken enchiladas?

Can you make these white chicken enchiladas gluten-free?

We have never tried it ourselves but you can experiment with it and use a gluten-free tortilla and flour and make this recipe. I think it would work out fine!

Ingredients:

10 Our Flour Tortillas Azteca flour tortillas

3 Tablespoons. organic flour

1 Can bone broth (or other broth) or our bone broth recipe

1 small Can of Ortega Chilis diced (7 oz) or Hatch green chilies

Instructions –

Preheat oven to 425 F

Mix one-half of your cheese and all of your chicken in a bowl.
Spoon a bit of this mix into the center of your tortilla and then roll them up.
Place them face down in a casserole dish and continue rolling each of them and laying them side by side.

Now for your sauce! Grab one of your skillets and in there place your butter in the pan and allow it to melt.  Then take your flour and add it to the butter and stir well.  This will become very thick.  Add to this your bone broth whisking well making sure you don’t get lumps.  Cook this over medium/low heat until you begin to see it thicken and bubble. Here is where we added onion powder, garlic powder salt, and pepper. Then we put in the sour cream and the Ortega chilies.  Stir well and taste.  Add anything your taste buds say is lacking.  Call in your favorite taste tester and ask them too (Yes, we really do this.).

Then spoon it over the masterpiece and top with the rest of the cheese. Feel free to add extra cheese if you like it.

Cover with a foil loosely and cook for 20-25 minutes.

This creamy chicken enchiladas recipe also be great with sliced olives.

So Try it friends and let us know what you think.

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White Chicken Enchiladas Recipe

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Delicious white chicken enchiladas in a sour cream-based sauce. So delicious!

Ingredients

• 10 Azteca flour tortillas (We use these because there is nothing bad in them. Use what you have.)
• 2 Cups Grated  Jack cheese
• 2 Cups Shredded chicken leftovers
• 3 Tablespoons. organic butter
• 3 Tablespoons. organic flour
• 1 Can bone broth (or other broth)
• 1 Cup organic sour cream
• 1 small Can of Ortega Chilis diced  (7 oz)
• .

Instructions

Mix one-half of your cheese and all of your chicken in a bowl.
Spoon a bit of this mix into the center of your tortilla and then roll them up.
Place them face down in a casserole dish and continue rolling each of them and laying them side by side.

Now for your sauce! Grab one of your skillets and in there place your butter in the pan and allow it to melt.  Then take your flour and add it to the butter and stir well.  This will become very thick.  Add to this your bone broth whisking well making sure you don't get lumps.  Cook this over medium / low heat until you begin to see it thicken and bubble. Here is where we added onion powder, garlic powder salt, and pepper. Then we put in the sour cream and the Ortega's.  Stir well and taste.  Add anything your taste buds say are lacking.  Call in your favorite taste tester and ask them too (Yes, we really do this.).

Then spoon it over the masterpiece and top with the rest of the cheese. Feel free to add extra cheese if you like it.

Cover with a foil loosely and cook for 20-25 minutes

Before you go, check these out!

• Cheese Enchiladas
• Grilled Lime Chicken
• Chili Relleno Casserole
• Beef Taquitos
• Pulled Pork Tacos
• Taco Salad
• Homemade Spicy Pinto Beans Recipe
• Chicken Fajitas Recipe
• Grilled Lime Chicken
• Beef Nachos
• Seven Layer Bean Dip
• The Best Mexican Pizza Rolls