White Chicken Enchiladas

This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.

Photo by cdbos s.

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

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

  • 1

    (4 oz) can diced green chilies

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: