FISH RECIPES | White Chicken Enchiladas

White Chicken Enchiladas

10 flour taco shells
2-3 cups cooked, shredded chicken *see notes*
2 1/2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 can (4oz) diced green chilies

  • Preheat oven to 350 degrees. Grease a 9×14 pan.
  • Mix shredded chicken and 1 cup of cheese in a bowl. Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.
  • In a medium saucepan, melt the butter over medium-high heat. Stir in the flour and stir while cooking for 2 minutes.
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