White Chicken Enchiladas

White Chicken Enchiladas
White Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups shredded Monterey Jack cheddar cheese

  • 8

    flour tortillas (soft shell)

  • 3

    tablespoons butter

  • 1

    cup sour cream

  • 1

    4oz can of diced green chiles

  • 2

    cups shredded chicken (about 1 big chicken breast)

  • 3

    tablespoons flour

  • 2

    cups of chicken broth

  • Salt and pepper

Directions

Preheat the oven to 425 degrees. Cook/shred your chicken breast and mix it with 1 cup of shredded cheese. Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish. In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute. Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes). Mix in the sour cream, salt/pepper, and the can of chiles to the pan. Pour the creamy sauce over the rolled up tortillas evenly. Add 1 cup of the cheddar cheese over the top. Bake for 20-25 minutes or until the cheese is golden brown. Add salsa or cilantro and you’re ready to eat!

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