Tuesday, February 25, 2014

White Chicken Enchiladas

From: Joyful Momma's Kitchen

  • 10 soft taco shells
  • 2 cups cooked, shredded 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
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Thumbs up! Oh my gracious, these are divine. I made them one time last year and made them almost once a week for a few weeks. So good! They really aren't that spicy so don't let the chilies scare you. If you go to the original blog, she has a lot of other suggestions as well, such as substituting the sour cream or making these into freezer meals. Will keep making these for sure!

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