Friday, June 26, 2020

White Chicken Enchiladas

10 soft taco shells
2 c. cooked, shredded chicken
2 c. shredded Monterey Jack cheese
3 T. butter
3 T. flour
2 c. chicken broth
1 c. sour cream
4 oz. can diced green chilies (mild)

  1. Preheat oven to 350 degrees.
  2. Grease a 9x13 pan.
  3. Mix chicken and 1 cup cheese.
  4. Roll up in tortillas and place seam-side down in pan.
  5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
  6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
  8. Pour over enchiladas
  9. Top with remaining cheese.
  10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

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