White Chicken Enchiladas
- 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 4oz. Can Diced Ortega Chilies
Preheat oven to 350F. Grease a 9x13 pan.
Mix chicken and 1 cup of 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 boil, you don't want to curdle the sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.