This white sauce version of Enchiladas gives the classic a serious run for its money!
1. I use Monterey Jack - from Harris Farms in Australia. Cheddar and tasty cheese are also great. Any good melting cheese works well.
2. One of my regular readers who is a fantastic cook reported back that she loved this recipe and she added canned green chilies (7 oz can) to it. I would recommend using half in the chicken mixture and half in the White Sauce.
I really wanted to use them in this recipe but in Australia (as far as I am aware), we don't have canned green chilies!
3. MAKE AHEAD:
Fridge - Roll up the Enchiladas (using the white sauce in the filling per recipe) and place them in the baking dish. Keep the White Sauce for the topping separate. Place in the refrigerator for up to 3 days. On the day off, add a small splash of milk to the White Sauce and mix to loosen it to a pourable consistency, then pour it over the Enchiladas. Scatter over cheese and bake, as per the recipe.
Freezer - Make the Enchiladas and top with cooled White Sauce then cheese. Cover, freeze. Defrost in the fridge then bake as per recipe.
4. Nutrition per serving.