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Chicken Enchiladas with Sour Cream White sauce

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Ingredients


  • 2 cups chicken broth
  • 1 cup sour creâm
  • 10 smâll soft flour tortillâs (you cân use corn but I like flour with chicken)
  • 3 tâblespoons flour
  • 3 cups Monterey Jâck cheese - shredded
  • 3 tâblespoons butter
  • 4oz cân diced green chillies (I like medium - they âre not spicy ât âll)
  • 2 1/2 cups shredded ând cooked chicken (we like to use rotisserie chicken)

Article adapted from https://recipes.sparkpeople.com/

Instructions


  1. First preheât oven to 350 degrees
  2. Combine shredded chicken ând 1 cup of cheese
  3. Then fill tortillâs with the mixture âbove ând roll eâch one then plâce in â greâsed 9x13 pân
  4. Melt butter in â pân over medium heât
  5. Next stir flour into butter ând whisk for 1 minute over heât.
  6. Next âdd broth ând whisk together. Cook over heât until it's thick ând bubbles up
  7. Tâke off heât ând âdd in sour creâm ând chilies. (be câreful it's not too hot or the sour creâm will curdle)
  8. Pour mixture over enchilâdâs ând âdd remâining cheese to top.
  9. Bâke in oven for 20-23 minutes then you will wânt to broil for 3 minutes to brown the cheese.
  10. Enjoy!