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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

White Chicken Enchiladas with Green Chile Sour Cream Sauce Recipe

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This recipe for White Chicken Enchiladas with Green Chile Sour Cream Sauce is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 (6 inch) flour tortillas, warmed
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
2 cups shredded cooked chicken
2 cups shredded Monterrey Jack cheese, divided
2 Tablespoons chopped fresh cilantro leaves
Directions:
Directions:
1. Preheat oven to 425º. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. Melt butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minutes. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles.
3. In a medium bowl, combine chicken and 1 cup Monterrey Jack cheese.
4. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterrey Jack cheese.
5. Place into oven and bake until lightly golden and bubbly, about 20-25 minutes.
6. Serve immediately, garnished with cilantro, if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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