White Chicken Enchiladas with Green Chile Sour Cream Sauce

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 Cilantro, fresh
  • 1 (4 oz can Green chiles

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 8 Taco size flour tortillas, soft

• Dairy

  • 3 tbsp Butter
  • 2 cups Monterrey jack cheese
  • 1 cup Sour cream

Found on letsdishrecipes.com

Ingredients

• 8 soft taco size flour tortillas
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups shredded cooked chicken
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Salt and pepper, to taste
• Chopped, fresh cilantro for garnish

Directions

• Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
• Mix the chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
• Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
• Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with cilantro just before serving.

Nutrition