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White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from Myers Family Cookbook, 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 cups cooked & shredded chicken
2 cups shredded Monterrey Jack cheese
3 tablespoons Butter
3 tablespoons Flour
2 cups chicken broth
1 (4 oz) can diced mild green chilies
½ cup sour cream
Directions:
Directions:
Preheat oven to 350 degrees. Grease a 9 x 13 pan. Mix chicken and 1 cup only of the cheese. Roll up into tortillas & place in pan. In a saucepan, melt butter then stir in flour & cook 1 minute. Add broth & whisk until smooth. Heat over medium heat until thick & bubbly. Stir in sour cream & chilies. Do not bring to boil; you do not want to curdle the sour cream. Pour over enchiladas & top with remaining cheese. Bake approx. 25 minutes & then under high broil for 3 minutes to brown the cheese if needed or desired.

 

 

 

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