Creamy White Chicken Enchiladas

• Meat

  • 3 cups Chicken breast, cooked

• Produce

  • 1 tbsp Cilantro
  • 1/2 tsp Garlic powder
  • 1 (4 ounce can Green chilies

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/4 tsp Garlic cumin

• Bread & Baked Goods

  • 8 (8 inch flour tortillas

• Dairy

  • 3 tbsp Butter
  • 2 cups Monterey jack cheese
  • 1/4 cup Queso fresco
  • 1 cup Sour cream

Found on motherthyme.com

Description

Ingredients

• 3 cups cooked shredded chicken breast
• 2 cups shredded monterey jack cheese, divided
• 8 (8 inch) flour tortillas
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 ounce) can diced green chilies
• ½ teaspoon garlic powder
• ¼ teaspoon garlic cumin
• Salt and pepper to taste
• ¼ cup Queso Fresco, optional
• 1-2 tablespoons chopped cilantro

Directions

• Preheat oven to 350 degrees.
• Lightly spray a 9x13 baking dish with cooking spray and set aside.
• In a medium bowl toss together shredded chicken and 1 cup cheese.
• Divide mixture evenly between flour tortillas.
• Roll chicken mixture up in tortillas and place seam side down in baking dish.
• Melt butter in a medium saucepan over medium heat.
• Stir in flour and whisk until smooth.
• Gradually add in chicken broth, about ¼ cup at a time stirring constantly until sauce is smooth and has thickened slightly, about 10 minutes.
• Stir sour cream, green chilies, cumin and garlic powder into sauce.
• Cook for a few minutes longer until sauce is heated through.
• Remove from heat and season with salt and pepper to taste.
• Pour sauce on top of enchiladas.
• Sprinkle with remaining cheese.
• Bake on center rack of oven for about 30 minutes until cheese is melted and sauce is hot and bubbly.
• Garnish with Queso Fresco and cilantro before serving.