Today we are making White Chicken Enchiladas! This recipe is from a friend at church... so I can't take credit for it... but this is by far my favorite enchilada recipe I have found. Even my picky eater KJ likes it :)
Ingredients:
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 4oz can diced green chillies
Pre heat oven to 350, and grease a 9x13 pan.
Mix chicken with 1 cup of the cheese and roll in the taco shells. Place in the pan.
In a sauce pan, melt butter, stir in the flour and broth. Stir and cook for 1 min.
Add chillies and last the sour cream. Heat but do not boil! Sauce only takes about 2 mins to make.
Pour sauce over the enchiladas.
Top with the second cup of cheese.
Pop in the oven and bake for 22 mins. Then broil on high for 3 mins to brown the cheese.
Finished White Chicken Enchiladas!!!!
We served it with Spanish rice, so yummy!!!!!! Enjoy!!!
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