If it's cheesy and has a tortilla wrapped around it, chances are I'll eat it. I just can't resist any kind of enchilada. These were so simple to make and it reminded me of the chicken enchiladas my mom used to make while we were growing up.
White Chicken Enchiladas
10-12 flour tortillas
2 cups chicken, cooked and shredded
2 cups Monterey Jack cheese, shredded
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 small can diced green chilies
Preheat the oven to 350º. Grease a 9x13 pan.
In a bowl, mix chicken and 1 cup of the cheese. Roll up in the tortillas and place in the pan side by side.
In a sauce pan, melt the butter and stir in the flour. Cook for about 1 minute. Add the broth and whisk until smooth. Heat over medium heat until think and bubbly. Add the sour cream and chilies to the sauce pan. Do not boil.
Pour sauce over the tortialls and top with remaining cheese.
Bake for about 20-15 minutes and then under the broiler for about 3 minutes to brown the cheese.