Chicken Enchiladas with White Cream Sauce Recipe Over 1 Million Pins!

Hello guys, today I wanted to make a video to show you my favorite

recipe

that I can give. Made my kids love it. I love the peasants that we all love. It's great for picky eaters and it's great for non-picky eaters. I like onions. and stuff like that, but I still love this

recipe

, no onions in action, don't worry, but I wanted to share it with you. I'll just show you how I do it. It is my most popular recipe. I have over 1

million

pins

on Pinterest. on it, rep it so it's amazing you guys are going to love it and I'm going to show you how I do it what I do so let's get started by the way there's nothing like it was so they're called

chicken

enchiladas

with sour

cream

sauce

white

, oh my god, it is.

Amazing, you guys are going to love it, so let's get started. Okay, here are the ingredients you're going to need. You will need these flour tortillas, they are not the smallest ones, they are not the large ones, they are like the medium ones. flour tortillas about the size of flour tortillas, you will need some butter, some sour

cream

, flour, a rotisserie

chicken

, you can also use chicken breasts that you have shredded, any type of chicken, you shred it, it doesn't really matter , I just like to make the roast. chicken and then grated cheese and then a bead of green chilies and a little bit of chicken broth and that's it, seriously, that's all it takes and it comes out delicious, so the first thing you want to do is turn on the oven and preheat it to 350 degrees.

If you want to take your rotisserie chicken and shred it into pieces or whatever chicken you decide to use, if you like a chicken breast or a leg or whatever you're going to do, just shred it into pieces depending on how big you want it. You could make fools of them too, we just like the grated price of Linux. What you want to do is take your cheese when you're going to take about two cuts. I might just eyeball it depending on how much cheese I want. I like them a little with cheese. since I use a little maybe, but if you want measurements I would start with two cups of cheese in your bowl.

I just use any type of cheese it doesn't really matter what your favorite cheese is so you'll use about two and a half cups shredded chicken two and a half to three cups that depends on how much you have we usually only do about a pink hair full, a whole roast chicken, that's two cups for now, he's still breaking it down and then you're just going to mix it with the cheese, okay, so here's the third cup, like I said, just mix it all together better, that one It's about the ratio you want the chicken and cheese, here the next step you're going to spray your pan.

I'm going to get a big old black bag with some chambray or just nonstick spray eeeh start making your enchilada what you need to take your pure thing and I usually count 10 so I know how many I have 1 2 3 times ten and It actually makes a little bit more than outside, but I start with ten just to see how it goes and then you're going to take a handful, this inside stop seeing the chicken and the cheese and then just put the tortilla on like this, roll it up. it's probably too much, you can fill them however you want, we usually don't stop them too much, we turn them on more and keep doing it for all ten of us and then when you're done you go into your pan with you, okay, so as you saw, I stayed no room touch just get in there with the

enchiladas

ready now we're going to make the

sauce

which is the best part so I'm going to take you over the stove this is where we make the sauce your first step is to melt the butter so that's right, okay, so you should put the stove on low heat just because you don't want to burn anything, you're going to do this. next steps, so you're going to melt six tablespoons of butter.

I actually have the recipe written a little bit differently on the side just because that's the original way to prepare it, however, I modified it a little because I actually like extra sauce, so I modified it so that we have a little extra sauce and I doubled the recipe. It's okay, you just want to melt the butter. Remember you don't want the heat to get too high, you don't want to burn the flour in this. The next step is fine, so the next step is really important. Make sure the heat is low and you'll want to put in six tablespoons of flour.

However, when you do, be sure to stir constantly. okay and it won't and you'll want to whisk it for a minute obviously you're creating a space here that's going to help them thicken the sauce and then you're going to add the chicken broth. use two cans of this you can try to heat it up a little when it's great once it's whipped you can let it sit there for a minute and you won't find it and it will be served with a bubble in a minute it's going to thicken and it goes on so give it just a minute to do that, okay news, say it's pretty thick now, as thick as it's going to get, so okay, now what you're going to do is take it off.

Turn the heat down and let it sit for a few minutes because you don't want to add the sour cream when it's hot otherwise it will curdle the sour cream. It will still be quite hot when you add the sour cream as well. not just off the heat you'll be fine so I left my set for about five minutes so it's been about five minutes and as you can see it's not very hot anymore you still want to make sure you put your Add sour cream and stir it in right away so it doesn't curdle, so next you're going to add about two cups of sour cream, like I said.

I pretty much doubled my sauce recipe that I have on my website and I'll post a link in the description, but I pretty much double the sauce part just because we like a lot of sauce, so if you and we make ours a little smaller, If you make your sticker and want less sauce, go ahead and follow the instructions. on my site, but if you want yours with a little more sauce, you tend to fill them not as much, so you can completely copy this and duplicate it and do what I'm doing in the video, so here's a cup and I'm going to do in a second cup I make a little less than a cup in the second stirring it well, we put it in there, so it's good that the sauce is hot and I fill them completely on the side, but it's good that the sauce is spicy because it helps melt the sour cream, so you can stir it in there, otherwise it gets a little hard, okay?

Then you'll add the green chiles, so most of them you'll probably want to add. the whole can, though, you usually only add about half the can because we're not big fans of green chili, but the good thing about it is maybe a little more than happy. The good thing about a green chili is even if you don't. I like it, it actually adds a bit of flavor so even if you are a little afraid of green chilis, I recommend adding them to my husband's very picky ones and he doesn't mind them, he actually likes the taste. he just scoops out the green chile so he doesn't eat the green chile, but it gives it a nice flavor, so now we're just going to pour it over the geladas or the green sauce and make sure we get a lot of it.

Make sure you coat everything well and then what I like to do is just take a spoon and make sure that it gets between each enchilada and the sauce, so I don't know, you don't have to do this. I'm just nice. of fussy and I like to make sure that the whole tortilla goes around the sauce and make them all snake around, do the same thing here, now we're going to add about a cup of cheese and you guys. You can measure and this addict that you want, I just like to add it in there and I add it now and then.

What you're going to do is cook them for about 20 to 25 minutes and then you're going to roast it. a theme park which is what makes the cheese melt and become bubbly and golden and just delicious crunchy cheese so you can add whatever you want it's done and then this is super filling you guys probably just like I eat two of them, one by two, so you'll be surprised how filling they are. Well, now we're a stick in the oven, so you want to put it in the oven at 350 degrees, usually too long, so this is what we're doing.

Next I just put it on the grill, very important in the step that you watch your enchiladas very carefully because they will start to brown very quickly and you will ruin them if you are not looking, you can see that they are already starting to brown. brown looks more brown in the video than it actually is okay so I pulled this one out it's bubbly and cheesy it's got tons of soft Soho delicious ok now the others are ready and they're so delicious I'll show you when. We play nice that's good guys thank you so much for watching to help you enjoy this video and I hope you like those enchiladas and if you do make sure to give it a thumbs up thank you for watching bye but I do understand. many times I will make more recipe videos if you like them, you know if I can make more