White Chicken Enchiladas

Ingredients:

10 soft taco shells (I can sometimes get 11 or 12 enchiladas out of this)

2 cups cooked, shredded chicken (I buy a $5 rotisserie chicken from Kroger)

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream (I tried fat free and it was OK, light is better)

1 (4 oz) can diced green chillies

Cooking Info:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. 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.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

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

Serve With: We usually just do a salad!

Nutrition Info Per Serving:

11 servings (using 11 taco shells)

Calories: 273

Total Fat: 10.4 g

Saturated Fat: 4.9 g

Cholesterol: 52.5 mg

Sodium: 643.7 mg

Potassium: 93 mg

Total Carbs: 25.1 g

Fiber: 3.4 g

Sugars: 1.5 g

Protein: 18.8 g

Mix of Chicken and Cheese:

Some assembly required:

Ingredients for sauce:

Butter & Flour:

Bubbling with broth:

After mixing in chilis and sour cream:

Ready for the oven:

Time for dinner!