White Chicken Enchiladas

 

Try this recipe out the next time you are in the mood for some hearty Mexican! Easy to throw together and a people pleaser!

Originally from Plain Chicken

Ingredients

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  • 6 flour tortillas, soft taco size
  • 2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups fat free chicken broth
  • 1 cup light sour cream
  • Pickled jalapeno slices (optional)

Directions

1) Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Mix chicken and 1 cup cheese.

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2) Roll up in tortillas and place in pan seam side down.

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3) In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream.

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4) Pour sauce over enchiladas and top with jalapenos and remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

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Serve with salsa and a tossed salad – enjoy!

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