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White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from The 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 c. cooked, shredded chicken
2 c. shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 T. butter
3 T. flour
2 c. chicken broth
1 c .sour cream ( I use Greek yogurt)
1 (4 oz.) can diced green chillies (these are not hot)
Directions:
Directions:
Preheat oven to 350 ºF. Grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, 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 boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for 3 min to brown the cheese.

 

 

 

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