White Chicken Enchiladas

Ok, so if you are anything like me then you struggle to find a yummy, doable enchilada recipe. I swear all the recipes out there don't taste that great, are too spicy (for my weak taste buds), or way too difficult and time consuming. Well Joyful Momma's Kitchen helped me out (again) and helped me deliver a fast, good-tastin', chicken enchilada! And most of you are probably with the times and have already found this deliciousness on Pintrest but if not here ya go...

In pan, melt butter, stir in flour and cook for 1 minute.

Add broth and whisk until smooth

Heat over medium heat until thick and bubbly.

Stir in sour cream and chilies. Do not let boil.

Meanwhile, combine shredded chicken and cheese. Roll mixture into tortillas.

Pour sauce over enchiladas and top with remaining cheese.

Bake @ 350 degrees for 22 minutes, then broil for 3 minutes.

                           


White Chicken Enchiladas

Ingredients:

• 8-10 soft tortillas
• 2 C cooked, shredded chicken
• 2 C shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 C chicken broth (~1 Can)
• 1 C sour cream
• 1 (4 oz) can diced green chilies

Directions:

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 C 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 let boil.
5. Pour sauce over enchiladas and top with remaining cheese.
6. Bake for 22 minutes and then broil for 3 minutes to brown the cheese.