White Chicken Enchiladas (Print Version)

# Ingredients:

01 - 8-10 flour tortillas, small.
02 - 3 cups chicken, cooked and shredded.
03 - 3 cups Monterey Jack cheese, divided.
04 - 3 tablespoons butter, unsalted.
05 - 3 tablespoons all-purpose flour.
06 - 2 cups chicken broth.
07 - 1 cup sour cream.
08 - 4 ounces green chilies, diced.
09 - 3 tablespoons green onions, sliced.

# Instructions:

01 - Preheat to 350°F. Grease 9x13 baking dish.
02 - Combine shredded chicken with 1 cup cheese.
03 - Fill tortillas with chicken mix. Place seam-down in dish.
04 - Cook butter and flour 1 minute. Whisk in broth until thick. Cool slightly, stir in sour cream and chilies.
05 - Pour sauce over enchiladas. Top with remaining cheese.
06 - Cook 20-25 minutes until bubbly. Broil 1-2 minutes if desired.
07 - Top with green onions and serve hot.

# Notes:

01 - Can use rotisserie chicken.
02 - Adjust heat with spicier chilies.
03 - Serve with rice and beans.

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