White Chicken Enchiladas Recipe
Ingredients for White Chicken
Enchiladas:
- 10 (8-inch) flour tortillas
- 2 cups cooked, shredded chicken
- 2 cups Colby & Monterey jack cheese, shredded
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4oz) can of diced green chilies
How to make White Chicken
Enchiladas
1. Preheat oven to 350
degrees. Grease a 9×13 pan or any baking dish.
2. Mix chicken and 1 cup
cheese. Roll up tortillas and place into the prepared pan.
Note: I used a traditional
rotisserie to shred the chicken.
3. In a saucepan, melt butter;
stir in flour and cook for 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. Bake for 20 min; then under high broil for three
additional minutes to brown the cheese.
This article and recipe
adapted from this site
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