White Chicken Enchiladas

 We love enchiladas at our house, but it seemed like every recipe I tried made the tortillas soggy. Well I finally found a recipe that doesn't! This was really easy but just know the sauce made for this does not freeze well. If you want to make it as a freezer meal, make the enchilada part (stuff the tortillas) and make the sauce the day of.

submitted by Jessica
5 stars

• 10 soft taco shells (I used 8 burrito size)
• 2 cups cooked, shredded chicken. I used a rotisserie chicken-it made it easy and the flavor was great!
• 3 cups shredded Monterrey Jack cheese
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chillies

1. Preheat oven to 350*. Grease a 8x11pan (or a 9x13 if you are making 10)
2. Mix chicken and 1 1/2 cup cheese. Roll up in tortillas and place in pan.
3. In a medium saucepan, 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 chillies. Do not bring to a boil. You don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Great served with rice and beans! We also topped ours with sour cream and salsa.