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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas with Sour Cream White Sauce Recipe

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This recipe for Chicken Enchiladas with Sour Cream White Sauce is from Van O White Recipes, 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 small soft flour tortillas
3 Tablsps. flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken
3 cups Monterey Jack, shredded
3 Tablsps. butter
4 ounce can diced green chilies
Directions:
Directions:
Preheat oven to 350* Combine chicken and 1 cup cheese. Fill tortillas with this mixture and roll each one then place in a greased 9" x 13" pan. Melt butter in a pan over medium heat. Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it's thick and bubbles up. Take off heat and add in sour cream and chilies. (Be careful it's not too hot or the sour cream will curdle). Pour mixture over enchiladas and add remaining to top. Bake 20-23 minutes. You can broil for 3 minutes to brown the cheese. Serve with salsa and sour cream. I used sharp cheddar also.
Personal Notes:
Personal Notes:
Stacy Pryor's recipe

 

 

 

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