Name: White Chicken Enchiladas
Prep time: 6 min
Cook time: 25 min
Total time: 31 min
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 2 cups of cooked chicken, shredded; 10 small flour tortillas; 2 cups of shredded Monterey Jack cheese; 3 tablespoons of butter; 3 tablespoons of all-purpose flour; 2 cups of chicken broth; 1 cup of sour cream; 1 small can of diced green chilis; A pinch of salt and pepper

"Get ready to make the best white chicken enchiladas. I will show you"

Get ready to make the best white chicken enchiladas. I will show you

Conclusion

We made creamy white chicken enchiladas. We found good parts and built a rich

Ingredients

2 cups of cooked chicken, shredded
10 small flour tortillas
2 cups of shredded Monterey Jack cheese
3 tablespoons of butter
3 tablespoons of all-purpose flour
2 cups of chicken broth
1 cup of sour cream
1 small can of diced green chilis
A pinch of salt and pepper
Fresh cilantro for the top

Instructions

Heat your oven to 350 degrees and grease a large baking dish with spray or butter.
In a medium bowl, mix your shredded chicken with half of the shredded cheese.
Melt butter in a pan, whisk in flour for one minute, then slowly add broth until thick.
Remove the pan from the heat and stir in sour cream and diced green chilis.
Fill each tortilla with the chicken mixture, roll tight, and place seam-side down in the pan.
Pour the warm sauce over the rolls and top with the rest of the cheese.
Bake for 20-25 minutes until the cheese is bubbling and hot.