White Chicken Enchiladas
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
Directions:
Prepare the Enchiladas:
Mix the shredded chicken with 1 cup of shredded Monterey Jack cheese. Place the mixture in the center of each tortilla, roll them tightly, and place them seam-side down in a greased 9×13 baking dish.
Make the Sauce:
Melt the butter in a small skillet over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to avoid lumps.
Add the Broth:
Gradually whisk in the chicken broth until the sauce is smooth. Continue to cook and stir until the sauce thickens.
Finish the Sauce:
Turn off the heat, then add the sour cream and diced green chilies. Stir until the mixture is fully combined and smooth.
Assemble the Dish:
Pour the sauce evenly over the prepared enchiladas in the baking dish. Sprinkle the remaining shredded Monterey Jack cheese over the top.
Bake:
Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let cool for a few minutes before serving. Enjoy this creamy and delicious dish!