White Chicken Enchiladas Recipe
Ingredients
White Chicken Enchiladas:
- 10 8-inch flour tortillas
- 2 cups cooked shredded chicken
- 2 cups Colby & Monterey jack cheese shredded
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4oz can of diced green chilies
Instructions
How to make White Chicken Enchiladas:
- Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
- Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
- In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.
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