Thursday, March 24, 2011

White Sauce Enchiladas

I am a pretty big fan of enchiladas. I really love green sauce enchiladas. So I decided to try a new idea and go with some white sauce. Mmm, I'm so glad I did! This recipe is sooo yummy! Seriously, you won't regret making these.

White Sauce Enchiladas
Recipe slightly adapted from $5 Dinners

4 oz cream cheese
1 1/2 cups sour cream
1/2 cup chicken broth
1/2 cup shredded, cooked chicken
1/2 cup green onion, chopped
1/2 can green chilies {I liked the slightly more subtle flavor I got by only using half the can but if you like more spice, you can use the whole thing}
1/2 tsp garlic powder
1 can whole kernel corn, drained
Tomatoes, sliced
5-6 whole wheat tortillas

In a large skillet, melt the cream cheese with the sour cream over medium-low heat. Once all melted and mixed together, add the green chilies and the chicken broth. Stir together until well incorporated. You can add more chicken broth if you want a thinner consistency. Add garlic powder.
Reserve about 1/2-1 cup of the cream cheese mixture; set aside. Add the chicken to the remaining sauce. Stir in the chicken and let simmer about 10 minutes so the flavors can begin to infuse. When there is about a minute left, add the can of corn and stir.
Spoon the cream cheese chicken mixture into warmed tortillas. Roll and place into an 8x8 baking dish. You'll get between 5-6 enchiladas in the dish.
Spread the reserved cream cheese mixture over the top. Top with sliced tomatoes and sprinkle shredded cheese over that. Bake for 15-20 minutes at 350 degrees.

The tomatoes give it a really nice light flavor and help round out the white sauce. You could reserve the corn and serve it on the side instead of inside the enchiladas, whichever your preference is.

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