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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from The Anderson Family Cookbook Project, 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:  
8 flour totillas
2 c. cooked, shredded chicken
2 c. shredded Monterey Jack cheese
3 T. butter
3 T. flour
2 c. chicken broth
1 c. sour cream
1 - 4 oz. can diced green chiles OR 1 c. salsa
Directions:
Directions:
Preheat oven to 350º. Spray a 9 x 13 pan with cooking spray. Mix chicken and 1 c. cheese.
Fill tortillas with this mixture, roll and place in pan seam side down. In a sauce pan, melt butter on low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chiles. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

 

 

 

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