"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Popís White Chicken Enchiladas Recipe

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This recipe for Popís White Chicken Enchiladas, by , is from That's Just Pop !!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark King

Category:
Category:

Ingredients:  
Ingredients:  
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterrey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies (these are not hot)


Directions:
Directions:
Preheat oven to 350ļF. 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 min and then under high broil for 3 min to brown the cheese.

Personal Notes:
Personal Notes:
I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*

 

 

 

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