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White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from The Barrette 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:  
Corn Tortillas
3 Cups Chicken Shredded or Chopped
3 Cups Monterey Jack Cheese Shredded
3 Tablespoons Unsalted Butter
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1-4 Ounce Can Diced Green Chilies Mild
Directions:
Directions:
Preheat oven to 350 degrees.

Boil the chicken and shred it.

Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.

Sprinkle corn meal on bottom of baking dish. Arrange tortillas to cover bottom of dish. Add a layer of chicken and cheese. Pour a little sauce over and make another layer of tortillas, chicken, and cheese. Add remaining sauce and cheese to the top.

Bake for 45 (ish) minutes until sauce is bubble and cheese is golden.

 

 

 

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