WHITE CHICKEN ENCHILADAS RECIPES #CHICKENRECIPES #EASYRECIPES

These smooth, delectable, and exceptionally yummy White Chicken Enchiladas are genuinely great as well as are so straightforward and simple to make. Harsh cream and green chilies make for one velvety sauce that air pockets away when heating, making a gooey, rich, and incredible chicken enchiladas.

This formula had never allowed me to down, and with numerous positive surveys for this formula, you can make sure this is a decent one. Somebody even remarked "SOOOOOO GOOOOD!! Overly simple and yummy. This is one of my go-to plans for a simple dinner". You presumably get the point.

They are heavenly.

INGREDIENTS :

10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies

INSTRUCTIONS :

Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 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 boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.

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