White Chicken Enchiladas with Green Chili Sour Cream Sauce

By classycook

Ingredients

• 8 soft taco size flour tortillas
• 2 1/2 cups shredded Monterrey jack cheese (or cheddar), divided
• 2 cups shredded cooked chicken
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles or 1/2 cup verde salsa
• Chopped, fresh cilantro for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly, remove from heat and stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 25 minutes or until bubbly. Broil an additional 3-4 minutes until golden brown. Sprinkle with cilantro just before serving.