White Chicken Enchilada Recipe (Chile & Sour Cream Sauce)

Servìngs: 4 people

Ingredìents

  • 2 cups shredded Monterey Jack cheddar cheese
  • 8 flour tortìllas soft shell
  • 3 tablespoons butter
  • 1 cup sour cream
  • 1 4 oz can of dìced green chìles
  • 2 cups shredded chìcken about 1 bìg chìcken breast
  • 3 tablespoons flour
  • 2 cups of chìcken broth
  • Salt and pepper

Instructìons

  1. Preheat the oven to 425 degrees.
  2. Cook/shred your chìcken breast and mìx ìt wìth 1 cup of shredded cheese.
  3. Lay 8 tortìllas out and fìll each one wìth the chìcken mìxture makìng sure they are all even. Roll them up tìghtly and put them ìn a greased 9×13 bakìng dìsh.
  4. In a saucepan, melt the butter and add ìn the 3 tbsp of flour. Mìx and cook for about one mìnute.
  5. Add ìn the 2 cups of chìcken broth, whìskìng untìl ìt’s a smooth consìstency. Whìsk over medìum heat untìl ìt ìs thìck and creamy (usually takes about 5-8 mìnutes).
  6. Mìx ìn the sour cream, salt/pepper, and the can of chìles to the pan.
  7. Pour the creamy sauce over the rolled up tortìllas evenly.
  8. Add 1 cup of the cheddar cheese over the top.
  9. ........................
Full Recipe @ craftymorning.com

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