White Chicken Enchilladas

8-10 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish (optional)


 1. Heat oven to 425. Rinse and pat dry chicken and cut into strips. Cook chicken on stove, rotating evenly until cooked through and juices no longer are pink.

2. Meanwhile, melt butter in skillet.

3. Stir in flour and cook for 1 minute. Add chicken broth and whisk until smooth. Cook until thick and bubbly.

4. Stir in green chilies and sour cream.

5. Once chicken is cooked, shred with a fork and mix with cheese.

6. Spoon mixture on flour tortilla. Roll up and place seam side down in greased 9 by 13 pan.

7. Top with and sprinkle with remaining cheese. Bake for 20 to 25 minutes. 

8. Remove from oven and enjoy! 

Recipe from Let's Dish