White Chicken Enchiladas With Green Chilies

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White Chicken Enchiladas With Green Chilies

Ingredients:

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
10 soft taco shells
3 Tbsps. butter
3 Tbsps. flour
2 cups chicken broth
1 cup sour cream
4 ounces of cream cheese
1 - 4 ounce can of fresh diced green chilies

Directions:
Preheat oven to 350 degrees F. Grease a 9 x 13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream, cream cheese and chilies. Do not bring to boil, as you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas, and make the sauce the day of.

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