6 Each Large Flour Tortillas
2 Cups Shredded Chicken ( I use a rotisserie chicken)
2 Cups Shredded Mexican-Style Cheese Blend
3 Tbsps Butter
3 Tbsps Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1 Can (4 oz) Diced Green Chilies
1. Spray 9 x 13 pan with cooking spray . Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. An alternative is layer tortillas as it is easier to serve.
2. In a small sauce pan over medium heat, melt butter, whisk in flour and cook 1 minute. Add broth and whisk until smooth.
3. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
4. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and broil for a few minutes to brown the cheese.
Oven Temperature: 350°F
Source
Author: Tammy Claussen
2 Cups Shredded Chicken ( I use a rotisserie chicken)
2 Cups Shredded Mexican-Style Cheese Blend
3 Tbsps Butter
3 Tbsps Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1 Can (4 oz) Diced Green Chilies
1. Spray 9 x 13 pan with cooking spray . Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. An alternative is layer tortillas as it is easier to serve.
2. In a small sauce pan over medium heat, melt butter, whisk in flour and cook 1 minute. Add broth and whisk until smooth.
3. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
4. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and broil for a few minutes to brown the cheese.
Oven Temperature: 350°F
Source
Author: Tammy Claussen
WHITE CHICKEN ENCHILADAS