Main Dishes

Best Ever White Chicken Enchiladas

Lisa Dirksen
April 16, 2013
442
10
10 soft taco shells
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. Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a 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. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 20 min and then under high broil for 3 min to brown the cheese.
Nutritions

Calories
311

Sodium
458mg
19% DV

Fat
24g
38% DV

Protein
13g
26% DV

Carbs
5g
1% DV

Fiber
1g
7% DV
Dinner Baked Chicken

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