White chicken enchiladas
Cooking Con Claudia · ♥ 8.1K likes · 216K views · 6 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 chickens (breast only) rotisserie chicken
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- ¼ tsp cumin
- 4 oz diced green chilies
- 3 tbsp butter
- ¼ whole onion
Melt 3 tablespoons butter in a small saucepan over medium heat; add a quarter onion and cook a couple of minutes.
Whisk in 3 tablespoons flour; after 30 seconds whisk in 3 cups chicken broth.
- 3 tbsp all-purpose flour
- 3 cup chicken broth
- 10 oz green enchilada sauce
Add the green enchilada sauce and sour cream, then whisk in the cream cheese until it dissolves.
- 8 oz sour cream
- 4 oz cream cheese
- 1 cup crema mexicana
- salt
Add the crema mexicana, season with salt, and whisk until it simmers and thickens. Taste and adjust salt; set aside.
- oil
- tortillas
Lightly fry each tortilla in oil until it blisters, about 10 seconds.
- garlic salt
Preheat the oven to 350. Season the shredded rotisserie chicken with garlic salt, onion powder, paprika, black pepper and cumin; mix in the drained diced green chilies.
- cheese
- onion
Dip each tortilla in the sauce, fill with cheese, a little onion and chicken, roll, and place in a baking dish.
Dipping, filling and rolling