White Chicken Enchiladas
Ingredients:
8 to 10 flour tortillas (soft taco size)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese (divided)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
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Instructions:
1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 baking dish.
2. Assemble the enchiladas:
Mix the shredded chicken with 1 cup of the cheese.
Spoon some of the mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
3. Make the white sauce:
In a medium saucepan, melt butter over medium heat.
Whisk in the flour and cook for about 1 minute to form a roux.
Slowly whisk in the chicken broth, and cook until it thickens (about 3–5 minutes).
Remove from heat and stir in the sour cream and green chilies. Don’t let it boil, or the sour cream may curdle.
4. Assemble and bake:
Pour the sauce evenly over the enchiladas.
Sprinkle the remaining 1 cup of cheese on top.
Bake uncovered for 20–25 minutes, then broil for 2–3 minutes if you want a golden top.
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Tips:
Rotisserie chicken works great for this recipe.
Add a little ch
opped cilantro or green onion on top after baking for extra flavor.
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