White chicken enchiladas

Ingredients for 10 Servings

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 chilies

35 min · Easy

Directions

1. Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

2. *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

3. Calories: 321
Carbs: 19 Grams
Fat: 20 Grams
Protein: 18 Grams

4. Read more at http://myfridgefood.com/ViewRecipe.aspx?recipe=21251#wF6kv6sodP00otyt.99

main courses July 30, 2014 18:42

Author MyFridgefood.com