I’ve wanted to try a version of chicken enchilada with cream cheese and a white sauce, but honestly we didn’t even use MILD green chilis in our vegetarian dish tonight, so I am hard pressed to call these enchiladas at all. But everyone loved them! We we’ll put them in our rotation. Though next time we’ll try them with corn tortillas.
KarmaChiladas White Sauce
Ingredients
White Sauce
Instructions
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Sauté the chopped pepper and onion until tender. Add the veggie chickie or tofu (we used left over baked tofu and omitted the onions and pepper for one of our variations tonight).
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Add the veggie chickie or tofu and continue cooking through.
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Add the cubed cream cheese and simmer on low until melted. We made this earlier in the day and kept the filing in the fridge, to make assembly a breeze before dinner.
White Sauce
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Make your roux with butter and flour, add milk and half the grated cheese. Simmer stirring often until thick. Season with salt and pepper. If you would like to add heat, you can add cayenne or red pepper flakes.
Assembly
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Place filling on tortilla, roll and repeat. We used the same XL cast iron skillet.
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Pour sauce over tortillas and top with remaining cheese. Bake in a 400° oven for 30-45 minutes.
