White Chicken Enchilladas
- 10 soft taco shells
- 2 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4oz) diced green chilles
Preheat oven to 350.
Grease a 9 x 13 pan
Mix cheicken and one cup cheese. Roll up in a tortilla and put in the pan
In a sauce pan, melt butter . stir in flourand cook 1 minute. Add broth and wisk until smooth. Heat over medium heat until bubbly.
Stir in sour cream and chilles. Don't let the cream curdle.
Pour over enchilladas and top with remaining cheese.
Bake 25 minutes.