White chicken enchiladas

Name: White chicken enchiladas
Cuisine: American
Ingredients: 10 each flour or white corn tortillas; 3 cup cooked,shredded chicken; 1 can cream of mushroom; 2 cup shredded Monterey Jack cheese; 3 tbsp butter; 3 tbsp flour; 2 cup chicken broth; 1 cup sour cream; 4 oz diced green chilies or jalapeños; 1 small chopped onion; 1/2 cup crumbled queso fresco cheese

Brenda @cook_3128549

Texas

Pretty darn good if I do say so myself!

Brenda @cook_3128549

Texas

Pretty darn good if I do say so myself!

Saved

Ingredients

10 eachflour or white corn tortillas
3 cupcooked,shredded chicken
1 cancream of mushroom
2 cupshredded Monterey Jack cheese
3 tbspbutter
3 tbspflour
2 cupchicken broth
1 cupsour cream
4 ozdiced green chilies or jalapeños
1 smallchopped onion
1/2 cupcrumbled queso fresco cheese

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Steps

1

Preheat oven to 350°F
2

Spray a 9x13 pan with cooking spray.
3

Mix chicken, cream of mushroom and 1 cup jack cheese.
4

Roll tortillas and place in pan seam down.
5

In a saucepan melt butter under low heat. Saute onion in butter until soft, stir in chilies. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream.
6

Pour sauce over enchiladas and top with crumbled queso fresco and remaining jack cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.