Chicken Enchiladas with Sour Cream White Sauce

Photo by Gayle F.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 10

    small soft flour tortillas (you can use corn but I like flour with chicken)

  • 3

    tablespoons flour

  • 2

    cups chicken broth

  • 1

    cup sour cream

  • 2 1/2

    cups shredded and cooked chicken (we like to use rotisserie chicken)

  • 3

    cups Monterey Jack cheese – shredded

  • 3

    tablespoons butter

  • 4oz can diced green chillies

Directions

Preheat oven to 350 degrees Combine shredded chicken and 1 cup of cheese Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan Melt butter in a pan over medium heat Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it’s thick and bubbles up Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle) Pour mixture over enchiladas and add remaining cheese to top. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes 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. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: