Ingredients:
- 8 to 10 flour tortillas (about the size of a soft taco)
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chilies
Instructions:
- Mix chicken with 1 cup of cheese, then roll into tortillas and place in a sprayed 9×13 pan (seam side down).
- Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute.
- Add the broth and whisk until the sauce is smooth.
- Once the sauce has thickened, turn off the heat and add the sour cream and chilies, stirring until combined.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Preheat the oven to 350°F.
- Bake the enchiladas for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot and enjoy this easy and delicious meal!
These White Chicken Enchiladas are a crowd-pleaser with their creamy sauce and cheesy filling. Give them a try and delight your taste buds!