Login or Register to add this recipe to your Pepperplate account.

White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce


10soft taco shells
2cups cooked, shredded chicken
2cups shredded cheddar cheese
3Tbsp. butter
3Tbsp. flour
2cups chicken broth
1cup sour cream
1(4 oz) can diced green chiles


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.