White Chicken Enchiladas

You’ll Need:

8-10 flour tortillas (soft taco size).

2 cups of cooked and shredded chicken.

2 cups of shredded Monterey Jack cheese.

3 tbsps of butter.

3 tbsps of flour.

2 cups of chicken broth.

1 cup of sour cream.

1 (4 oz) can of diced green chiles.

How to make it:

Mix the chicken with 1 cup of cheese then roll up in tortillas and place in a 9×13 sprayed pan (seam side down).

Melt the butter in a small pan over medium heat then whisk in the flour and cook for 1 minute while stirring. Add in the broth and whisk until smooth.

Pour the sauce over the enchiladas and top with the remaining cheese.

In a preheated oven to 350°, bake for 20 to 25 minutes.