White Chicken Enchiladas

 Ok you know a recipe is REALLY good when I’ve only made it once and it makes the blog! You guys this one is a keeper!! The sauce is delicious and the meal got thumbs up from everyone in the house! We served it with Spanish rice from a box because I have yet to find an amazing recipe for that so if you’ve got any leads on one that is amazing, please let me know. Ok that’s enough from me, let’s get to it! 

 

White Chicken Enchiladas

INGREDIENTS

• 2 cups shredded Monterey Jack cheddar cheese
• 8 flour tortillas soft shell
• 3 tablespoons butter
• 1 cup sour cream
• 1 4 oz 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

INSTRUCTIONS

• 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 covered for 20-25 minutes and then remove cover and bake until the cheese is golden brown. Add salsa or cilantro and you’re ready to eat!