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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas is from The Wright 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:  
10 soft taco shells

2 C cooked, shredded chicken

2 C shredded Monterey Jack cheese

3 Tbs butter

3 Tbs flour

2 C chicken broth

1 C sour cream

1 (4oz) can diced green chillies
Directions:
Directions:
Preheat to 350

Grease 9 x 13 pan

Mix Chicken and 1 cup cheese. roll up tortillas and place in pan

In a sauce pan, melt butter, stir in flour and cook 1 min. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

Stir in sour cream and chillies. Do not bring to a 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 cheese

 

 

 

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