White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce

Category: Main Dish

Cuisine: not set

☆☆☆☆☆

30 reviews 
Ready in 45 minutes
by Mferguson408

Ingredients

10 Soft Taco Shells

2 cups Chicken Cooked and Shredded

2 cups Monterey jack cheese Shredded

3 Tbsp Butter

3 Tbsp Flour

2 cups Chicken broth

1 cup Sour cream

4 oz Green chilis Diced, canned


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.

Reviews

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Most excellent dish! Although I double the sauce recipe and put a 4oz ladle inside the enchiladas. They tend to dry out. At least in my oven. Then I put some sauce on the bottom of my pan. Nonstick spry doesn’t keep them from drying out and sticking. Other than that. Every single member of my family loves this recipe. I wouldn’t change a thing.

Justhere292
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Would have been great, if I skipped the step with butter, broth and sour cream. It just made the top crispy and the bottom soggy, and i HATE that texture.

mikehamilton
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This is the second time I've made this and my food critics love this so much they lick the plates clean. We use to have a personal chef and she couldn't even come close to this recipe. I would make a further comment about the chef to explain how good this recipe is, but it's not worth the trouble. It's truly a house favorite in my house and I hope others love it as much as we do. Thanks for sharing this amazing dish!

Alexandriaholt74
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new-cook-735c8d
☆☆☆☆☆

dhimpel

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