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.

Place the tortillas seam down in a greased 9×13 pan

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.

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.

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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