'White Chicken Enchiladas with Green Chili Sour Cream Sauce'
Source: Adapted from Let's Dish Recipes
8 flour tortillas, burrito size
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken (I shredded a pre-cooked rotisserie from the store)
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can diced green chiles (4 oz)
Chopped, fresh parsley for garnish
1. Heat oven to 425. Spray a 9x13 inch baking pan with cooking spray; set aside.
2. Mix the chicken together with 1 cup of the shredded cheese. Distribute the chicken and cheese mixture evenly down the center of the tortillas. Roll up and place seam side down in the prepared dish.
3. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
4. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake uncovered for 20 to 25 minutes or until golden and bubbly. Sprinkle with parsley just before serving.