Yield: 4 Servings
This White Chicken Enchilada is going to be your new favorite! All you need are these simple ingredients and a couple of minutes! Everybody is going to love it, for sure. Enjoy!
Ingredients:
2 c shredded chicken about 1 big chicken breast
Salt and pepper
2 c of chicken broth
2 c shredded Monterey Jack cheddar cheese
1 c sour cream
8 flour tortillas soft shell
3 tbsp flour
3 tbsp butter
1 4-ounce can of diced green chiles
Directions:
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking dish.
Cook the chicken breast, then use two forks to shred it into small pieces.
Add the shredded chicken breast into a mixing bowl together with 1 cup of shredded cheese. Stir until well incorporated.
On a clean, flat surface, put a tortilla and fill it with the chicken mixture. Roll and seal the sides. Put it into the prepared baking dish. Repeat the process with the rest of the tortillas and chicken mixture.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Sprinkle 3 tablespoons of flour, then whisk and cook for a minute to remove the raw taste.
Stir in 2 cups of chicken broth until well blended. Let it simmer for about 5 minutes or until the texture becomes smooth.
Add the can of chilis, sour cream, salt, and pepper. Stir until well incorporated. Remove from the heat.
Add the mixture on top of the tortillas and spread it evenly.
Scatter 1 cup of cheddar cheese on top of the enchiladas.
Place the baking dish in the preheated oven and bake the White Chicken Enchiladas for about 20 to 25 minutes or until the top turns golden brown.
Remove the enchiladas from the oven.
Serve with cilantro and salsa. Enjoy!
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