white chicken enchiladas

I was super excited about these, but they weren't uquite as good as I was hoping.  Still good, but not quite as good as they were in my head.  They definitely need more spice and next time I would use either corn or wheat tortillas since the flour ones kind of turned to mush with all the sauce.

source:  http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

White Chicken Enchiladas

White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

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 (4 oz) can diced green chillies

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 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.