White Chicken Enchiladas Plain Chicken Whisk in flour over medium high heat and cook for 1 minute. add broth and whisk until smooth. allow the sauce to thicken. remove from heat and stir in sour cream and chilies. season with salt and black pepper. pour sauce over enchiladas and top with remaining cheese. bake in a preheated oven until heated through. Instructions. preheat oven to 350f degrees. spray 9×13 inch baking dish with nonstick cooking spray. in a medium sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded monterey jack cheese along with salt, pepper, adobo seasoning, to taste. place chicken mixture into each of the 10 flour tortillas.
White Chicken Enchilada Pasta Plain Chicken Preheat oven to 350 degrees f. spray the bottom of a 9×13 inch baking dish with nonstick cooking spray and set aside. in a large skillet, melt the butter over medium heat. add the onion and cook until tender, about 5 minutes, stirring occasionally. add the garlic and cook for 1 minute. Add the remaining 1 2 teaspoon of paprika. check the seasonings and add salt and pepper as needed. step 4 preheat the oven to 350°f. step 5 to assemble, spoon the chicken mixture on top of the tortillas, one by one. top with plenty of cheese and roll up. place seam side down in a 13 by 9 inch casserole dish. Melt butter in a skillet. sprinkle flour and cook for a minute. remove the skillet from the heat and add chicken broth. place back on the heat until the sauce thickens. add sour cream and chilies, stir until the sauce is smooth. pour the sauce over the enchiladas. add the remaining cheese on top. bake. Position the baking dish in the preheated oven and allow it to cook for a duration of 22 to 25 minutes. the enchiladas should exhibit a golden brown hue on top, and the sauce should be bubbling upon completion. upon removing from the oven, garnish the enchiladas with freshly chopped parsley. serve promptly.
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