Chicken Enchiladas in White Sauce Recipe!

I've made this recipe a couple times when we had a large crowd over for dinner at our house, as 1) it makes a ton and 2) you can prepare it a day ahead of time (ie at night once the baby is asleep) then pop in the oven the next day right before company comes over.  Thanks mom for sharing this recipe with us, we love it.  Enjoy!

Chicken Enchiladas in White Sauce

Ingredients:

6 chicken breast halves (boiled 20 minutes; keep 2 cups of the broth from the pot), shredded

2 cups canned chicken broth (or carton)

8 burrito size tortillas

8 T picante sauce

½ cup tightly packed cilantro

½ cup sour cream

1 t cumin (I use more)

3 T flour

½ stick butter (4 T)

4 oz. grated jack cheese (or more if you like cheese)

4 oz. grated cheddar cheese (or more if you like cheese)

1can black beans

Directions:

In blender combine cumin, cilantro, sour cream, 1 cup chicken broth (from can or carton), and 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 remaining cups of chicken broth and stir until smooth and creamy (I usually add more flour to make it thicker). Add sauce in blender to saucepan. This is the “gravy”. 

To make enchiladas: Take each tortilla and fill with ½ cup shredded chicken and 2 T of picante sauce. Add 1-2 T black beans. Roll tortillas, folding ends up first to hold filling in. Place in 9”x13” pan, seam side down. 

 Fill pan with gravy, completely covering the enchiladas. Sprinkle cheeses on top. 

Bake at 350 degrees uncovered for 30 minutes, till bubbly and slightly browned. Serves 8-16 depending on portion size.