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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from Made with love !!, 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 Monterey Jack cheese
3 T butter
3 T flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chillies
Directions:
Directions:
Preheat oven to 350*
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 min.
add broth and wisk until smooth, heat over med heat until thick and bubbly
stir in sour cream and chillies, do not bring to 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 cheese

 

 

 

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