White Chicken Enchiladas W/ Green Chilies

 White Chicken Enchiladas W/ Green Chilies

Dive into the flavors of White Chicken Enchiladas with Green Chilies. Creamy, cheesy, and a bit of heat for the perfect enchilada. The best chicken enchiladas!

White Chicken Enchiladas w/ Green Chilies

Prep time: 1 Hr   Serves: 10 people

10 soft taco shells
2 c cooked, shredded chicken
2 c shredded Monterey jack cheese
3 Tbsp butter
3 Tbsp all-purpose flour
2 c chicken broth
1 c sour cream
1 can diced green chiles (4 oz)
1. Preheat oven to 350F. Grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
2. In a saucepan, melt butter. Stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
3. Stir in sour cream and chilies. Do not bring to boil; you don't want curdled sour cream.
4. Pour over enchiladas and top with remaining cheese.
5. Bake 22 min and then under high broil for 3 min to brown the cheese.

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