Easy and Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half Sauce: 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 - 10oz can cream of chicken soup 1 cup sour cream 1 - 4oz can chopped green chiles 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt Oven @ 350, 25-30 min
Chicken Enchiladas Recipe from America's Test Kitchen Healthy Family Cookbook by accidentalmommies #Chicken_Enchiladas #Americas_Test_Kitchen #accidentalmommies
Corn Casserole - 1 box Jiffy 1 can cream corn 1 can whole kernel corn, drained 2 eggs 1 stick butter, melted 1 Cup Sour cream Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes.
Creamy Green Chile Chicken Enchiladas
I almost don't want to "give" this recipe away, but it's so good I have to share. I've tried a few others found online & have created my own in the past - however, this combines all of those good elements into one.
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