Creamy Cheesy Enchiladas Blanco
INGREDIENTS
•
For Crock Pot:
•
1 3/4 - 2 lbs. boneless skinless chicken thighs, trim off fat
•
2 cups boiling water + 1 Tbl. Better Than Bouillon Chicken Base
•
1 small onion, chopped
•
2 tsp. cumin
•
1 tsp. garlic powder
•
1 bay leaf
•
1 (4.5 oz.) can chopped green chilies for mild, (2 cans if you prefer a little more heat)
•
1/4 tsp. white pepper
•
1/4 tsp. onion powder
•
For Enchiladas & Filling:
•
the slow cooked chicken thighs, shredded (along with half of the onions and chilies from the crock pot removed with a slotted spoon)
•
1 cup shredded pepper jack cheese (4 oz.)
•
2 oz. (1/4 cup) cream cheese, cut into pieces
•
2 Tbl. thick sour cream
•
8 - 10 taco-sized flour tortillas, can also use soft white corn tortillas if preferred (*if smaller, you'll need more)
•
For Sauce:
•
3 Tbl. real butter, (salted or unsalted)
•
3 Tbl. flour
•
2 cups reserved broth from crock pot
•
1 cup thick sour cream such as Daisy
•
Cheesy Top:
•
1 cup (4 oz.) shredded sharp white cheddar cheese
•
1 cup (4 oz.) shredded pepper jack cheese
•
Optional Garnish:
•
sliced black olives, snipped green onions, sour cream, and/or guacamole
ADVERTISEMENT