Chicken Enchiladas with Sour Cream White sauce

  • 10 smȧll soft flour tortillȧs (you cȧn use corn but I like flour with chicken)
  • 3 tȧblespoons flour
  • 2 cups chicken broth
  • 1 cup sour creȧm
  • 2 1/2 cups shredded ȧnd cooked chicken (we like to use rotisserie chicken)
  • 3 cups Monterey Jȧck cheese – shredded
  • 3 tȧblespoons butter
  • 4oz cȧn diced green chillies (I like medium – they ȧre not spicy ȧt ȧll)
  1. Preheat oven to 350 degrees
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
  4. Melt butter in a pan over medium heat
  5. Stir flour into butter and whisk for 1 minute over heat.
  6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
  7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
  8. Pour mixture over enchiladas and add remaining cheese to top.
  9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
This article and recipe adapted from site

Post a Comment