Zesty White Chicken Enchiladas

• Meat

  • 2 1/2 cups Chicken strips, cooked

• Produce

  • 1 Cilantro
  • 1 4 oz can Green chiles

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1/3 cup Italian dressing

• Baking & Spices

  • 3 tbsp Flour

• Bread & Baked Goods

  • 8 Flour tortillas, small

• Dairy

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

Found on eazypeazymealz.com

Description

Ingredients

• 8 small flour tortillas, taco size
• 2 cups shredded Pepper jack jack cheese (divided)
• 2 1/2 cups cooked chicken strips, or shredded chicken
• 3 tablespoons butter
• 3 tablespoons flour
• 1/3 cup Italian dressing (divided)
• 2 cups chicken stock
• 1 cup sour cream
• 1- 4 oz can diced green chiles
• Cilantro for garnish

Directions

• Preheat oven to 425 degrees.
• Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
• In a large bowl, mix together the chicken together, 1 Tbs Italian dressing, and 1 cup cheese
• Evenly distribute the chicken mixture amongst the tortillas, and roll up. Place seam side down in prepared pan.
• Melt the butter in a large saucepan oven medium-high heat.
• Add flour; cook and stir until incorporated
• Add the chicken stock and whisk until it is smooth
• Bring to a soft boil, it should be thick.
• Stir in the sour cream, remaining Italian dressing, and diced green chiles.
• Pour the sauce over the enchiladas.
• Top with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with fresh chopped cilantro and serve