Creamy White Chicken Enchiladas with Sour Cream Sauce
Make restaurant-style white chicken enchiladas with a rich sour cream sauce. Filled with tender chicken and cheese, ready in 45 minutes.
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Cooking tools:
- Cookie scoop
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
- Freezer
- Airtight container
- Zip-top bag
Ingredients
- 8-10 flour tortillas, small.
- 3 cups chicken, cooked and shredded.
- 3 cups Monterey Jack cheese, divided.
- 3 tablespoons butter, unsalted.
- 3 tablespoons all-purpose flour.
- 2 cups chicken broth.
- 1 cup sour cream.
- 4 ounces green chilies, diced.
- 3 tablespoons green onions, sliced.
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