White Chicken Enchiladas

By MichaelH

White Chicken Enchiladas smothered in a creamy cheesy white sauce....So good, you may never go back to classic red enchiladas!

Ingredients

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream ( I use Greek yogurt)
• 1 (4-ounce) can diced green chillies (these are not hot)

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350°F. 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 minutes and then under high broil for 3 minutes to brown the cheese.