White chicken enchiladas with green chile sour cream sauce

By McMom


- 8-10 soft taco size flour tortillas
- 2 cups shredded Monterrey jack cheese, divided
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Chopped, fresh cilantro for garnish (optional)


Step 1

Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.

Step 2

Roll up and place seam side down in a lightly greased, 9 x 13-inch pan. In a skillet or saucepan, melt the butter.

Step 3

Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth.

Step 4

Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles.

Step 5

Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese.

Step 6

Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

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