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White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas, by , is from Grammy's 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!

Contributor:  
Contributor:  
Julie Washburn

Category:
Category:

Ingredients:  
Ingredients:  
10 soft taco shells (tortillas)
2 c. cooked, shredded chicken
2 c. shredded Monterey Jack cheese
3 tbsp butter
3 tbsp flour
2 c. chicken broth
1 c. sour cream
1 4 oz can diced green chilis

Directions:
Directions:
Preheat oven to 350. Grease a 9x13 pan. Mix chicken and 1 c. cheese. Roll up in tortillas and place in 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 green chilis. Do not bring to a boil. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then broil for e minutes to brown the cheese.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I like to add more cheese to make it extra cheesy!

 

 

 

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