White Chicken Enchiladas ~ Simple & Tasty

 

These enchiladas have a mild flavor
that pairs nicely with a salad and/ or rice.

Ingredients:

olive or avocado oil cooking spray

6 medium flour tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese**

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

1 (4 ounce) can diced green chilies

Optional Garnishes:

salsa verde

guacamole

sour cream

Method:

Preheat oven to 350*. Use the cooking il spray to grease an 8 inch square pan. Set aside.

Mix chicken with 1 cup of the cheese. Divide the chicken mixture evenly between the tortillas. Roll up in the tortillas and place in the prepared pan seam side down.

In a sauce pan melt butter over low heat. Stir in the flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes. (After baking, if you like, you can place the pan of enchiladas under the broiler for a few minutes to brown the cheese.) If desired, garnish with a green salsa, guacamole and/or a dollop of sour cream. Makes 3 to 6 servings.

**For added spice Pepper Jack cheese may be used.

Note: This is a simple and tasty dish! I like the flavor of the green chiles and the creamy jack cheese.