White Chicken Enchiladas
These White Chicken Enchiladas should be in your meal plan for the week ahead! Yummy and delicious, your family will thank you.
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Ingredients
- 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 can also use Greek yogurt instead
- 1 4oz. can diced green chilies
Instructions
- Preheat oven to 350F.
- Grease a 9x13 pan with butter or cooking spray.
- Mix chicken and 1 cup of the shredded cheese. Roll up in the tortilla shells. Place seam side down in greased baking pan.
- In a medium sauce pan, melt butter. Sprinkle in the flour, whisking constantly and cook for 1 minute.
- Add chicken broth and whisk until smooth. Heat over medium heat until thick and bubbly, about 5 minutes.
- Gently add sour cream to mixture, taking care not to boil. (You do not want to curdle the sour cream.). Stir in green chilies.
- Pour sauce over enchiladas in the 9x13 baking dish.
- Top with remaining 1 cup shredded cheese.
- Bake for 25 minutes. Place under the broiler for an additional 3 minutes to brown the cheese.
Servings: 6