White Chicken Enchiladas
Ingredients
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey jack cheese
3 Tablespoon Butter
3 Tablespoon Flour
2 cups chicken broth
1 (8oz) sour cream
1 (4oz) can diced green chilies
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 a boil, you don't want to curdle the sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.
This could be a freeze meal. The sauce doesn't freeze very well. So if making it ahead of time just make and then freeze the enchilada. Make the sauce the day of cooking.
