Wednesday, June 5, 2013

White Chicken Enchiladas

The sauce on these enchiladas makes them extra delicious! My oldest son and husband can practically eat a whole pan all by themselves! I usually just serve these with rice, and  a little shredded lettuce on top.


White Chicken Enchiladas 
Serves 6
10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees.  Grease a 9x13 pan
 Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
  In a sauce 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 chilies.  Do not bring to boil, you don't want curdled sour cream.
  Pour over enchiladas and top with remaining cheese.
  Bake 22 min and then under high broil for 3 min to brown the cheese.
Notes: Serve with rice .

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