White Chicken Enchiladas

I am so in love with Pinterest.  I have not accomplished many of the recipes/diy projects I've pinned yet, but I am working on it.  I made this recipe for White Chicken Enchiladas last night, and Chris and I both really enjoyed it.  I'm glad to try something different, and it is one more recipe to add to my repertoire!  Enjoy!

White Chicken Enchiladas with Green Chili Sour Cream Sauce
Recipe courtesy of Joyful Momma's Kitchen

 

Ingredients:

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese (I shredded the cheese myself with my Kitchenaid mixer and slicer/shredder attachment!) 

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream (I used light sour cream and it worked out fine)

1 (4 oz) can diced green chilies

Instructions:

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.

 

Cheesy, bubbly goodness in a pan

My only complaint is that the dish could use some more flavor. Next time, I will definitely add some salt and black pepper to both the chicken mixture and the sour cream sauce.  I might also try adding some chili powder to the chicken/cheese mixture, which is the part with the least flavor because the monterey jack cheese is very mild and chicken just does not have a lot of flavor by itself.  Feel free to season as you see fit! 

Love,

Jillerina :*