WHITE CHICKEN ENCHILADAS
If you always have leftover rotisserie chicken, here’s the perfect “re-purposing” chicken dish for you! I make it in two aluminum square cake pans and freeze one! Makes a delicious lunch or dinner!
- 10 soft taco shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese.
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies (4 oz.) (Not hot)
Preheat the oven to 350 degrees. Use one 9 x 13 pan, or 2 square cake pans, lightly spray Pam on the pan.
Mix chicken and 1 cup cheese. Roll up the chicken mixture in the tortillas and place, bottom side down in the pan. (I put 5 rolls in 2 separate pans).
In a sauté pan, melt butter and stir in flour, cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly (about 6 min.). Stir in sour cream and chilies. Take off the burner, you don’t want to curdled sour cream.
Pour sauce over the enchiladas and top with the remaining cheese. Bake 22 minutes, then turn on the broiler and broil for approx. 2-3 minutes. Keep a good eye on the dish, you just want to lightly brown the top. Serve immediately. Serves 5 (2 each)