White Chicken Enchiladas

 

Pinterest – seriously amazing.  Ok, the original recipe here came from pinterest.  But, I did make some changes and used leftover skinny crockpot chicken in mine. So good.

  • 10 soft taco shells
  • 2-3 cups skinny crockpot chicken (original recipe calls for 2, I used more like 3)
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chillies

Preheat oven to 350.  Grease a 9×13.

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 and chilies.  Do not bring to a boil, you don’t want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

Kayla did eat a bit of this.  The other two wouldn’t touch it.  One is better than none, right?

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