White Chicken Enchiladas with Green Chili & Sour Cream Sauce

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 (4 oz can Chillies, green
  • 1 tsp Cilantro, dried
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Chili powder
  • 3 tbsp Flour

• Bread & Baked Goods

  • 8 Flour tortillas, soft

• Dairy

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

Found on sixsistersstuff.com

Description

Ingredients

• 8 soft flour tortillas
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chillies
• 1 tsp dried cilantro
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp Chili powder (optional)

Directions

• Preheat oven to 350 degrees.  Grease a 9x13 pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together.  Roll up in tortillas and place in pan.
• In a medium 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, can of chilies, cilantro, black pepper, onion powder, and garlic powder.  Make sure that you dont bring this to a boil- you dont want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.