White Chicken Enchiladas
A mild, creamy Mexican dish made with chicken, a sour cream-based sauce, and cheese.
Ingredients
- 8 soft flour tortillas "taco size"
- 2 cups chicken cooked and shredded
- 2 cups Monterey Jack cheese shredded
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4-oz can diced chilis
Instructions
- Preheat oven to 350 degrees Farenheit.
- Grease the bottom of a 9x13 baking dish
- In a large bowl, mix chopped chicken and 1 cup of Monterey Jack cheese.
- Fill 1/8 of chicken and cheese mixture into each taco shell, and roll up. Place taco shells side-by-side in baking dish with the "seam" of the shell on the bottom. Feel free to get creative with placement, and try to cover the entire dish!
- In a small saucepan, melt butter over medium heat. Whisk flour into butter and cook for 1 minute.
- Slowly add chicken broth while continuing to whisk. Cook for 10 minutes, or until sauce thickens.
- Remove sauce from heat, stir in sour cream and chilis.
- Pour sauce over enchiladas in dish
- Top with remaining cheese and bake for 22 minutes. Then switch on the broiler for 3 minutes to brown top of cheese.
Nutrition
Calories: 297kcalCarbohydrates: 19gProtein: 13gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 51mgSodium: 611mgPotassium: 193mgFiber: 1gSugar: 3gVitamin A: 426IUVitamin C: 5mgCalcium: 286mgIron: 2mg
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