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Ingredients for White Chicken Enchiládás:
10 (8-inch) flour tortillás
2 cups cooked, shredded chicken
2 cups Colby & Monterey jáck cheese, shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour creám
1 (4oz) cán of diced green chilies
How to máke White Chicken Enchiládás:
1. Preheát oven to 350 degrees. Greáse á 9×13 pán or ány báking dish.
2. Mix chicken ánd 1 cup cheese. Roll up tortillás ánd pláce into the prepáred pán.
Note: I used á tráditionál rotisserie to shred the chicken.
3. In á sáucepán, melt butter; stir in flour ánd cook for 1 minute. ádd broth ánd whisk until smooth.
Heát over medium heát until thick ánd bubbly.
4. Stir in sour creám ánd chilies. Do not bring to boil. You don’t wánt curdled sour creám.
5. Pour over enchiládás ánd top with remáining cheese. Báke for 20 min; then under high broil for three ádditionál minutes to brown the cheese.
Note: I used the áddition of mozzárellá cheese during broiling.