These bad boys were the highlight of my week! From the moment I learned how easy it is to make this amazing dish, I was non-stop. I cooked it pretty much every day! I just love the taste of melted cheese on tortillas. Since the first time I ate tortilla, I fell in love with it. As of now, you should know that Enchilada is my favorite food. It is my comfort food. Happy or sad, it is always what I crave for. I am not a great chef, I try but most of the time, I fail. This was the first time I perfected a dish that is why I am so excited to share this with you today. I really hope you enjoy this recipe!
8-10 flour tortillas (soft taco size)
2 cups of cooked and shredded chicken
2 cups of shredded Monterey Jack cheese
3 tbsps of butter
3 tbsps of flour
2 cups of chicken broth
1 cup of sour cream
1 (4 oz) can of diced green chiles
How to make White Chicken Enchiladas
Step 1: Grease a 9×13 pan.
Step 2: In a medium bowl, add 1 cup of cheese and chicken. Stir until well-mixed then roll it up in tortillas and put them into the greased pan.
Step 3: Place a pan on the stove and turn the heat to medium. Add the butter and wait until it is melted then add in the flour. Whisk for a minute until creamy. Pour the broth and whisk again until well-blended.
Step 4: When the sauce is thick, remove the pan from the stove and add the chilies and sour cream into the mixture, Stirn until well-mixed.
Step 5: Pour the mixture on top of the prepared enchiladas. Garnish with the rest of the cheese.
Step 6: Place inside the oven and bake for 25 to 30 minutes at 350 degrees C.
Step 7: Remove from the oven. Serve and enjoy!
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