Made with 100%
Pure Love by Mimi
White Chicken Enchiladas
Recipe courtesy of Collette
White Chicken Enchiladas

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
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