White Chicken Enchiladas
This is a must for your cookbook!!
2 Cups chopped cooked Chicken
2 Cups Shredded Cheese
(Monterey Jack is the best)
10-12 Soft Taco tortillas
2 Cups Chicken Broth
1 Cup Sour Cream
1 small can Diced Green Chillies
3 Tablespoon Flour
3 Tablespoon butter
some chopped onions if you like
I also add some roasted jalapenos for flavor and just a little kick
Preheat your oven to 350 grease a 9X13 pan
Roll Chicken, Cheese & onion in tortillas and place in your pan
I ended up with 12 with this batch
In pan melt butter and stir in flour- just like making gravy 🙂
Add your broth and stir until smooth. Heat over med heat until thick and bubbly.
Turn off the heat-
Stir in your Sour Cream and your can of Green Chilies
I then added my jalapenos- I don’t like it very spicy but my husband does- this is just enough to add more flavor to your enchiladas and give it just a little kick
Stir it all together and pour over your enchiladas and top with remaining cheese.
Bake for roughly 20-25 min
If you use the Monterey Jack cheese- place under the broiler for about 3 min to brown up your cheese. It is so goood!!!
As you can see I did not use the Monterey Jack cheese in this batch- it was still good (I like it better with the MJ cheese). And you can add what ever you like- every now and then I add olives.
This is a super easy recipe does not take long at all to make and your family will love it.
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