White Chicken Enchiladas

Chicken Enchilada Filling

Add olive oil to a large skillet and cook seasoned chicken tenderloins until cooked thoroughly. (I season my chicken with Everglades Chicken Seasoning on both sides. Feel free to use your choice of seasoning.) Remove from pan and cut or shred into small bite-size pieces. NOTE: It may be necessary to add additional olive oil or small amounts of water to the pan as chicken is cooking, to prevent seasonings and/or chicken from sticking and burning to the bottom of the skillet.

Remove any drippings/residue from pan and then return shredded chicken to reheat. Add 1 can of Rotel diced tomatoes with chilies. Add 1 1/2 c. of shredded Mexican blend cheese. Warm this mixture thoroughly.

Prepare the White Sour Cream Cheese Sauce

In a skillet, melt butter and add flour. Stir and cook on low for 3-4 minutes, stirring to prevent burning/sticking.

Slowly add chicken broth and bring to a low simmer, slowly stirring continuously until thick and bubbly. Add green chilies and stir. Remove from heat and let cool for 3-5 minutes.

Slowly add and stir-in sour cream and return to LOW heat until ready to pour over rolled-up enchiladas.

Prepare the Enchiladas

Preheat the oven to 375 degrees Fahrenheit.

Fill each tortilla shell with chicken mixture and roll-up. Place all rolled enchiladas, side-by-side, in a olive-oil sprayed 13x9" baking dish.

Pour sour cream cheese sauce mixture over the top of the enchiladas. Top with 1/2 cup of shredded Mexican blend cheese.

Bake in oven for approx. 20 minutes, or until cheese is melted and sauce is bubbly.

Optional: Top with finely chopped ciliantro and pico de gallo