White Chicken Enchilada
Yummy!!! I made these White Chicken Enchiladasthe other night for dinner and it was a huge hit for everyone!! The good news is that I actually got two pans out of this and froze one…it was pretty easy and cheap too so I just had to share with you!
White Chicken Enchilada Recipe
What You Need
10 soft taco shells
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
What to do:
1. Â Preheat oven to 350 degrees. Â Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Â Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Â Add broth and whisk until smooth. Â Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Â Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
ENJOY!!!!!!!!!