White Chicken enchilada

White Chicken enchilada
White Chicken enchilada

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    flour tortillas

  • 2

    cups cooked, shredded chicken (I used half of a rotisserie 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. Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

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