A last minuted change of plans last week (I almost never turn down a meal out), meant I didn't get to make these Chicken Enchiladas with White Cream Sauce. I didn't want the ingredients to go to waste, so I switched them to this week.
Such a good decision that was. Yay me. Outstanding cheesy goodness with just the right amount of spice for our tastes. I ended up using some cheddar inside the tortillas, and then all Monterey Jack on top. You could totally mix it up more if you like. One recommendation I have is to make sure you use shredded chicken. The recipe says chopped or shredded, so I used chopped, but it made them more difficult to eat. Other than that, don't change anything! These are awesome just the way they are.
Comments