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White Chicken Enchilada Recipe


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     White Chicken Enchilada

Category   Entrees - Maindishes
Sub Category   None

8-10 small corn or flour tortillas
3 cups rotisserie chicken shredded
3 cups monterey jack cheese, shredded and divided
3 TBSP butter
3 TBSP flour
2 cups chicken broth
1 cup sour cream
1 4 oz can diced green chilis
Toppings- green onions, cilantro, diced jalapenos

Spray 9 x 13 baking pan with cooking spray. Preheat oven to 350 degrees. In a medium sized bowl, combine chicken and 1 cup of cheese. Fill tortillas with the chicken mixture. Roll each one up then place seam side in your baking dish.
Sauce- Add the butter to the skillet and melt. Add the flour to the melted butter and whisk to combine. Cook for 1 minute. Lower the heat on the skillet and the broth and whisk. Cook until bubbly. Cool sauce for 3-5 minutes until room temperature. Add sour cream and green chilies. Stir until combined. The sauce should be smooth and sour cream is completely dissolved. Pour the sauce over enchiladas in baking pan. Top with remaining cheese. Bake in preheated oven for 20 - 25 minutes. Top with hcopped green onions, cilantro, diced jalapenos.

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