White Chicken Enchiladas

White Chicken Enchiladas


8 flour tortillas, soft taco size
2 cups cooked, shredded chicken
2 cups shredded pepper jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup light sour cream
2 (4-oz) cans diced green chilies


1. Preheat oven to 350 degrees F.
2. Spray a 9x13 glass pan with cooking spray. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.
3. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and green chilies.
4. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

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