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White Chicken Enchilada




Source of Recipe


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List of Ingredients




2 cups shredded Monterey Jack cheddar cheese
8 flour tortillas (soft shell)
3 tablespoons butter
1 cup sour cream
1 4oz can of diced green chiles
2 cups shredded chicken (about 1 big chicken breast)
3 tablespoons flour
2 cups of chicken broth
Salt and pepper

Recipe



Preheat the oven to 425 degrees.

Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.

Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.

In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.

Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).

Mix in the sour cream, salt/pepper, and the can of chiles to the pan.

Pour the creamy sauce over the rolled up tortillas evenly.

Add 1 cup of the cheddar cheese over the top.

Bake for 20-25 minutes or until the cheese is golden brown.

Add salsa or cilantro and you’re ready to eat!