White Chicken Cheese Enchiladas

Name: White Chicken Cheese Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 5 serving(s)
Ingredients: 10 soft taco-size flour tortillas; 473.18 ml cooked shredded chicken; 473.18 ml shredded monterey jack cheese; 44.37 ml butter; 44.37 ml flour; 473.18 ml chicken broth; 236.59 ml sour cream; 113.39 g can diced green chilies

Submitted by Jazz Lover

"The thing I like about this particular recipe, is it does not use Cream of Chicken soup."

Download

photo by ColoradoCooking

Ready In:: 55mins
Ingredients:: 8
Serves:: 5

ingredients

10 soft taco-size flour tortillas
473.18 ml cooked shredded chicken
473.18 ml shredded monterey jack cheese
44.37 ml butter
44.37 ml flour
473.18 ml chicken broth
236.59 ml sour cream
113.39 g can diced green chilies

directions

Preheat oven to 350 degrees.
Grease a 9x13 pan.
Mix chicken and 1 cup cheese.
Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies.
Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Questions & Replies

Got a question? Share it with the community!

Reviews

These were very good. I used my frozen Hatch hot chiles (I never use the canned). I used my crockpot recipe to cook the chicken, had lots of flavor. Enchiladas are traditionally corn tortillas, so I did a mix. A keeper!
ColoradoCooking