Tuesday, December 2, 2014

White Chicken Enchiladas

White Chicken Enchiladas

10 small white tortillas
3 Tbsp flour
2 cups chicken brother
1 cup sour cream
2 1/2 cups cooked, shredded chicken (can add taco seasoning)
3 cups Monterey Jack shredded cheese
3 Tbsp butter
4 oz can diced green chilies (I only used 1/2, or less, of the can)

1. Preheat oven to 350*
2. Combine shredded chicken with 1 cup cheese
3. Fill tortillas with the chicken mixture, roll, and place in a greased 9x13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute. Add broth and whisk together until think and bubbly
6. Take off heat, allow it to cool a little, then add sour cream and chilies
7. Pour mixture over enchiladas and add remaining cheese
8. Bake for 20-25 minutes, then broil for a few minutes to brown the cheese

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