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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Chicken Enchilada's Recipe

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This recipe for White Chicken Enchilada's is from Love my BFF's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 soft taco shells
2 c shredded white chicken
2 c shredded Monterey Jack cheese (something spicier like Kraft Tex Mex)
3 T butter
3 T flour
1 c sour cream (or Greek yogurt)
1 4 oz can diced green chilies (or hotter type chilies)
Directions:
Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan

Mix chicken and 1 cup of the cheese. Roll up in tortillas & place in pan.

In a saucepan, melt butter, stir in flour and cook 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 a boil, you don't want to curdled the sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min. and then under high broil for 3 min. to brown the cheese.
Number Of Servings:
Number Of Servings:
4 -5 servings
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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