Chicken enchladas with white sauce and green chilies.

Chicken enchiladas made with a easy cream sauce instead of canned cream of chicken soup. 

You're most likely you have all the ingredients to make it tonight!

I made 4 large ones because I had burrito size flour tortillas, 

but you can make 8 with the smaller tortillas.

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Chicken Enchiladas in white sauce with green chilies. 

8 flour tortillas (taco size)

2 boneless skinless chicken breasts cut into large chunks

2 cups colby/Jack cheese shredded

4 oz softened cream cheese

1 cup sour cream

1 package taco seasoning

1 cup milk

1 cup chicken stock

3 tab olive oil

1 tab butter

3 tab flour

1 small can of chopped green chilies

Cilantro or green onions chopped (Optional)

In a non stick skillet heat the 3 Tab. olive oil add chicken and cook gently on one side. Then sprinkle on Taco seasoning packet and cook gently stirring in seasoning and chicken till just cooked. (careful not to over cook chicken at this point, it will get rubbery and dry) Remove chicken with tongs and set aside till cool enough to shred. In same skillet with olive oil and seasonings melt the 1 tab butter and add the 3 Tab flour and cook for a minute, stirring constantly, slowly, while whisking add milk and chicken broth and bring to a low boil. Sauce should thicken and become bubbly. Turn down heat to low and add sour cream and can of green chilies. one blended, take off heat.

Mix shredded chicken, one cup of shredded cheese and softened cream cheese in a bowl. Stuff and roll each enchilada and line them in a pan sprayed with cooking spray. Pour sauce over enchiladas then top with remaning cheese and bake in a 350 oven for 25 minutes.

Serve with shredded iceberg lettuce lightly dressed oil and vinegar and garnish with chopped cilantro or green onions.

Excellent for lunch the next day!

Sorry for the blurry photo! Lightly saute chicken chunks in olive oil and taco seasoning.

Add butter and melt with oil and seasonings

Add flour, whisk and cook for at least a minute

Add milk and chicken broth and cook till thick and bubbly. Then add cream cheese and chilies and remove from heat.

Roll chicken mixture in tortillas and line in a sprayed baking dish

Bake for 25 minutes

Hot and cheesy and bubbly from the oven

Lots of delicious sauce

Serve over shredded lettuce, garnish with more cheese, cilantro, or sour cream and green onions.

Today is my 3 year blogoversary! 

Enjoy Life!