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Entrees - Maindishes
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None
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| Preptime |
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50 minutes
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Ingredients |
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10 soft taco shells
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2 cups cooked, shredded chicken
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2 cups shredded Monterey Jack Cheese
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3 tbsp butter
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3 tbsp flour
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2 cup chicken broth
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1 cup sour cream
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1 (4 oz) can diced green chilies
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Instructions |
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Preheat oven to 350 degrees. Grease a 9x13 pan. Mix
chicken and 1 cup cheese. Roll up in tortillas and place in
pan.
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in a sauce pan, melt butter, stir in flour and cook 1 minute.
Add broth and whisk until smooth. Heat over medium meat
until thick and bubbly.
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Stir in sour cream and chilies. Do not boil, you don't want
curdled sour cream. Pour over enchiladas and top with
remaining cheese.
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Bake 22 minutes and then under high broil for 3 minutes to
brown the cheese.
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Originally Submitted
3/3/2013
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0 Out of 5 from
0 reviews
You can add this White Chicken Enchiladas recipe to your own private DesktopCookbook.
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