Tuesday, September 25, 2012

Recipe: White Chicken Enchiladas

Sour cream, cheese, chicken....How in the world could you go wrong?  Answer:  You can't.  Try this great recipe, from Joyful Momma's Kitchen, for a homemade Mexican dinner fiesta.

10 Soft Taco Shells
2 cups Chicken - cooked and shredded
2 cups Monterey Jack Cheese - shredded
3 T Butter
3 T Flour
2 cups Chicken Broth
1 cup Sour Cream
1 - 4 oz. Green Chilies - diced

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.

Mix chicken and 1 cup of cheese.  Roll up in tortillas and place in pan.

In a saucepan, 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 a boil, you don't want curdled sour cream.  Pour over enchiladas and top with remaining cheese.

Bake 22 minutes and then under High broil for 3 minutes to brown the cheese.


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