Chicken Enchilada’s with White Sauce

When you have left over Zweber Farms chicken, sometimes it is just a shame to use it in a boring cold sandwich. *Disclaimer that is usually how I use it* Sometimes you want something with a little more class.

I just made a wonderful chicken enchilada with a creamy white sauce. This recipe took me less than 30 minutes to make.

Chicken Enchilada with White Sauce

  • 1 pound (or so) Zweber Farm’s chicken cooked and shredded
  • 6-8 flour tortillas
  • 1.5 cups Organic Valley Cheddar Cheese and 1.5 cups Organic Valley Pepper Jack Cheese
  • 1/4 cup Organic Valley Butter
  • 1/4 flour
  • 2 cups chicken stock
  • 1 cup Organic Valley Sour Cream
  • Green Chilies (optional for extra heat)

Evenly divide chicken between the tortillas. Mix about 1-2 tablespoons of cheese in the chicken and roll up tight.
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Place the tortillas seam down in a greased 9×13 panchicken, MN, minnesota, family farm, organic, recipe

Melt butter in sauce pan and add flour to make a roux. Add chicken stock and bring to boil for a moment to thicken mixture.

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Remove from heat and add sour cream and green chilies.
Pour mixture over tortillas. Sprinkle with remaining cheese
Bake for 20 minutes at 400 degrees.

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We served our chicken enchiladas with broccoli and a glass of Organic Valley milk.

This recipe was very delicious! Everyone ate it, even the 9 month old.

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4 thoughts on “Chicken Enchilada’s with White Sauce

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  3. Theresa Twohey

    Just made these tonight with left over pulled pork. It was fabulous. Thanks for the fantastic recipe 🙂

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