White Chicken Enchiladas

Increase the butter, flour, broth, and cheese. Double the green chilis. Some of the broth can be substituted with milk or cream. After heating the butter, add one diced onion and 3 cloves of garlic, minced. When onions are clear, sprinkle the flour and mix while cooking for 1 minute. After adding the liquid, add 1 Tbsp cumin, 1/2 tsp salt, 1/2 tsp. pepper and 2 tsp. oregano. If desired, blend the sauce for a smooth consistency. Ladle some of the sauce into each tortilla before you fill it with chicken and cheese.

Add a bit more cheese than calls for if you like cheesy. Sauce came out perfect. I cooked two large chicken breasts in my instant pot and shredded for the enchilada stuffing. It was restaurant quality sour cream sauce! Truck was to follow directions in cooling the side before adding the sour cream.

Add 1 pkt taco seasoning to chicken cheese mixture. 1/4 cup mixture in each tortilla shell.

A pretty flexible recipe. I use turkey quite often and substitute cream cheese sometimes for the sour cream and use whatever cheese I happen to have on hand. My family loves it.

We had these for Valentine's Day! I did use a Fiesta blend cheese and Monterey jack and omit the green onions. Next time I might add mushrooms to the filling and move the green chiles from the topping to the filling as my husband doesn't super love them.