MEXICAN WHITE SAUCE FOR ENCHILADAS RECIPES

Steps:

• Spray 9x13 baking dish and set aside
• Preheat oven to 350 degrees
• Add the Rotel and 1 1/2 cups cheese to the cooked and shredded chicken, stir well
• Meanwhile, melt butter in a large pan on medium heat
• Once butter is melted, add flour, stir well to combine
• Turn heat to medium-high and slowly add the chicken broth to the mixture
• Once the butter, flour, broth mixture has thickened, turn down heat and add sour cream and green chilies
• Turn off heat and let sit a bit to thicken while stirring frequently
• Place 1/2-2/3 cup chicken mixture inside each tortilla, rolling one by one and setting seam side down in baking dish
• Once all the enchiladas are rolled, pour homemade white enchilada sauce over entire pan of enchiladas, top with remaining cheese
• Bake for 20-25 minutes at 350 uncovered

Steps:

• Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.