Chicken enchiladas with green chili sour cream sauce Ingredients: 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chillies Directions: 1. Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 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. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.
White Chicken Enchiladas....mix shredded chicken with enchilada sauce, add black beans or use left over shredded taco flavored chicken
White Chicken Enchilada Pasta - my favorite enchilada recipe with pasta instead of tortillas - much easier!
White Chicken Enchiladas - went to a dinner party last weekend had these enchiladas. They were SO good! SO creamy and delicious! No Cream of Anything Soup in them either! Wishing I had some leftovers for dinner tonight. #soup #recipe #easy #lunch #recipes