Creamy White Chicken Enchiladas From A Mom Who Can’t Cook

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So it was very apparent that you all LOVED my Chicken and rice recipe and you all wanted more of my easy  yummy recipes to try out with your family.

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For those of you who are just starting to read my blog and my recipes I will tell you again….I CAN’T COOK! That right, I am awful at cooking….always have been. Also, I loathe cooking. It has never been something fun for me even when I did have all the time in the world to experiment and now I have absolutely no time to fuss with complicated recipes. Because of these facts you now know that all my recipes will be yummy and FAST. If I don’t absolutely love the recipe, I don’t save it. Not worth my time. 

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So here is another one for the recipe books….

 

Creamy White Chicken Enchiladas

 

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Preheat oven to 350

 

6-8 Burrito tortillas (Tyson prefers corn tortillas so I always make half with white for me and the other half with corn for him)

2-3 Chicken breasts cooked and shredded (watch my vlog at the end to see my EASY life hack for shredding chicken without taking the time)

4 c Shredded Mexi Blend Cheese

1 Can of Sweet Corn

1 Can of Cream Of Chicken Soup

3T Butter

3T Flour

1 1/4 c Chicken Broth

1 C Sour Cream

1-4oz Can Of Chopped Green Chiles (get the mild kind if you don’t like spicy, I am not a spicy girl)

1/4 tsp Ground Pepper

1/4 tsp Salt

 

Pre boil chicken or use a rotisserie chicken, shred and season with a little season salt- Set aside

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In medium pot over medium heat melt butter, then add flour and whisk into a paste. Add chicken broth, Cream of Chicken Soup, Sour Cream, Chiles and Salt & Pepper. Whisk for 5 minutes or until smooth. Turn stove to warm.

 

Fill tortillas with chicken, cheese and sprinkle corn inside. Roll and place seam down in 9X13 glass pan. I usually make about 6 of the flour ones and then fill the rest of the pan in with Tyson’s Corn tortillas. (to help roll the tortillas easier make before filling warm them up in the microwave for a few seconds. That will help them roll without breaking. For corn tortillas wrap them in a damp paper towel before heating for ext rolling)

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Pour mixture in the pot over the top of the enchiladas and I always sprinkle with a little more corn (I can never get enough corn) and cheese over the top.Pop them in the oven and bake for 30 minutes. Out pops easy deliciousness- Not to be confused with Delicious Licious, she will not pop out of your oven 😉

 

Let me know how you guys like this recipe. Its one of my faves. I am not one who will usually eat left overs but this one and the Chicken and Rice I LOOOOVE as left overs so if you make too much you now have lunch!

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XOXO

-The Quad Mama who can’t cook

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