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White Chicken Enchiladas

7/20/2017

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INGREDIENTS:
  •  10 soft taco flour tortillas
  • 2 cups cooked shredded chicken (can add seasoning for extra flavor salt, garlic, pepper & cumin)
  • 2 cups shredded Monterey jack cheese
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can diced green chilies (4 ounces)
DIRECTIONS:
Preheat oven to 350 degrees.  Grease bottom of a 9 x 13 pan.  Mix chicken and 1 cup 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 do not want the sour cream to curdle.  Pour over enchiladas and top with remaining cheese. 

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

Makes 6 to 8 servings.
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  • Home
  • News
  • Community
    • VOICE Calendar >
      • About VOICE Calendar
    • County Schools Calendar
  • Obits
  • Sports
    • WildcatsLive/Schedules
    • Recorded Game Videos
  • Weather
  • Features
    • Opinion
    • Ask Mongoose
    • Legal/Professional Policy
    • Our Staff
    • Contest Rules
    • Our Sponsors
  • FAQs