caryn hewlett

A few days ago, I made these white chicken enchiladas and they were delicious! I’ve been meaning to try out new recipes and I am so glad I finally got around to trying this one. I’d never had an enchilada with white sauce before (green is my favorite) but this was pretty yummy. Here’s the recipe:

Ingredients:

• 2 cups shredded Monterey Jack cheese
• 8 soft shell flour tortillas
• 3 tablespoons butter
• 1 cup sour cream
• 1 (4oz) can of diced green chilies
• 2 cups shredded chicken
• 3 tablespoons flour
• 2 cups of chicken broth
• Salt and pepper, for taste

Directions:

• Preheat oven to 425 degrees F.
• Cook and shred your chicken breast, then mix with 1 cup of shredded cheese
• Lay out the tortillas and divide the chicken-cheese mixture evenly amongst the 8 tortillas. Roll them up and place them side-by-side in the pan.
• In a saucepan, melt the 3 tablespoons of butter over medium heat and add the flour. Mix and cook for about a minute.
• Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually about 5-8 minutes).
• Mix in the sour cream, salt, pepper, and the can of chiles to the pan
• Pour the sauce over the tortillas, making sure to cover evenly
• Add the other cup of cheese to the top of the enchiladas
• Bake for 20-25 minutes or until cheese is golden brown
• Enjoy with salsa or without! It’s yummy either way!

Ta-Da! Enjoy.(:

Recipe found on Crafty Morning.

Let me know how you like this recipe! What should I make next? Let me know in the comments below!

xoxo