Chicken? Enchilada? Cream? I don’t know about you, but when I see those 3 words in the same sentence, I grab my recipe book to note it down! This casserole is a must-try guys, check it out.
I’m happy to share my method for making creamy, dreamy, delicious, nutritious, yummy, nummy white chicken enchiladas.
They’ll keep you off the streets, I promise you that much. And don’t be intimidated by the multiple steps. They’re numerous, but they ain’t difficult.
Anyway, back to business: I buy a whole cut up fryer—basically a whole chicken that’s been cut up by the butcher. It’s best if he does the dirty work.
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