Real Recipes From Real Home Cooks ®

white chicen enchiladas

a recipe by
Carolyn Pack
coal city, WV


serves 4
prep time 20 Min
method Refrigerate/Freeze

Ingredients For white chicen enchiladas

  • 10
  • 2 c
    cooked shredded chicken
  • 2 cups shredded monterey jack cheese ( i like the kraft tex mex) 3 tbsp. butter 3 tbsp. flour 2 cups chicken broth 1 cup sour cream ( i use greek yogurt) 1 (4 oz) can diced green chillies

How To Make white chicen enchiladas

  • 1
    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 an
  • 2
    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