White Chicken Enchiladas
Ingredients:
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
8 flour tortillas (8-inch size)
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Directions:
Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Assemble Enchiladas: Place a portion of shredded chicken and 1 ½ cups of cheese in each tortilla, roll them up, and place seam-side down in the baking dish.
Prepare Sauce: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth, cooking until the mixture thickens.
Add Sour Cream and Chiles: Remove the pan from heat. Stir in sour cream and green chiles, mixing until smooth.
Pour Sauce: Evenly pour the sauce over the enchiladas in the baking dish. Sprinkle the remaining 1/2 cup of cheese on top.
Bake: Bake uncovered for 20-25 minutes, then broil for 2-3 minutes until the top is lightly golden and bubbly.
Serve: Let cool slightly before serving, and enjoy!
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4-6
Kcal: Approx. 400 per serving