White Chicken Enchiladas Recipe courtesy of Collette
White Chicken Enchiladas
10 soft taco shells
2 cups cooked, shredded chicken
2 cups Monterey Jack Cheese (or Kraft Tex Mex)
3 TBsp. butter
3 TBsp. flour
2 cups chicken broth
1 cup sour cream
1 - 4 oz can diced green chilies
Preheat oven to 350 degrees. Grease a 9 x 13 pan
Mix chicken and 1 cup cheese. Roll up and place in pan.
In a sauce pan, melt butter, stir in flour and cook one (1) minute.
Add broth & whisk until smooth
Heat over medium heat until thick & bubbly
Stir in sour cream and chilies. Do not bring to a boil - you don't want to curdle sour cream
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then put under the broiler for 3 minutes to brown cheese |
