Login
Create Account
White Chicken Enchiladas
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Shared by my niece via Facebook: *These are seriously so so good* I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! All comments & prep notes are from Irene Rice: www.facebook.com/groups/positivemotivationsforlife.
-
Main Ingredient
taco shells and chicken
-
Category: Poultry
-
Cuisine: American
-
Prep Time: 15 min(s)
-
Cook Time: 25 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
prep time is determined by whether ingredients are ready to use. If starting from scratch: cooking chicken, shredding cheese, add appropriate amount of time.
-
Posted By: ascarr
-
Posted On: Jan 22, 2014
Number of Servings:
Ingredients:
- 10 - soft taco shells
- 2 cups - chicken cooked, shredded
- 2 cups - Monterey Jack cheese, shredded ( I like the Kraft Tex Mex)
- 3 tablespoons - butter
- 3 tablespoons - flour
- 2 cups - chicken broth
- 1 cups - sour cream ( I use Greek yogurt)
- 4 ounces - diced green chillies (these are not hot)
Directions:
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 22 min and then under high broil for 3 min to brown the cheese.
Comments