White Chicken Enchiladas
Serves : 4
10 Soft taco tortillas
2 cups Boneless chicken; cooked and shredded
2 cups Monterey jack cheese; shredded
3 tablespoons butter
3 tablespoons flour
2 cups Chicken broth
1 cup sour cream
1 4oz can diced green chillies
Preheat oven to 350 degrees. Grease a 9×13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese