Tuesday, October 10, 2017
White Sauce Chicken Enchiladas
10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese - shredded
3 tablespoons butter
4 oz can diced green chilies (I like medium - they are not spicy at all)
Preheat oven to 350 degrees
Combine shredded chicken and 1 cup of cheese
Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it's thick and bubbles up
Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
Recipe found on Pinterest at:
Enchiladas are very creamy with an ample amount of sauce. Great flavor! Fast and easy to put together!
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