White Chicken Enchiladas

These totally gringo enchiladas are very tasty and easy to make.  I made them twice recently.  You can use rotisserie chicken in this.  I just cooked a few frozen chicken breasts in chicken broth with some spices (in the crockpot for a few hours until done).  Then, shredded the chicken and strained the broth and used that to make the sauce.  The recipe calls for Monterey Jack cheese.  Next time, I'd use Pepper Jack to add some more flavor.  As written, the recipe is tasty but could use a bit more flavor.

White Chicken Enchiladas 
adapted from Joyful Momma's Kitchen

10 large flour tortillas
2-3 cups cooked, shredded chicken *see notes*

2-3 taco seasoning or spices of choice
2 1/2 cups shredded Monterey Jack cheese (can try Pepper Jack)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 can (4oz) diced green chilies

1.  Preheat oven to 350 degrees. Grease a 9×14 pan.

2.  Mix shredded chicken and 1 cup of cheese in a bowl. Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.

3.  In a medium saucepan, melt the butter over medium-high heat. Stir in the flour and stir while cooking for 2 minutes.  Add in the broth and whisk until smooth. Heat over medium heat until thick and bubbly. This will take anywhere from 2-10 minutes.  Turn off the heat and stir in the sour cream and green chilies and stir well. Pour sauce over the enchiladas in the pan.  Top with the remaining 1 1/2 cup cheese.

4.  Bake for 20-25 minutes until the cheese is bubbly.

**To make shredded chicken, use about 3 chicken breasts (frozen is fine) and sprinkle with 2-3 tsp taco seasoning, or whatever spices you want, plus 2 cups chicken broth and cook on low in the slow cooker all day.  When chicken is done and you are ready to make these, strain and reserve the broth for making the sauce.  Shred the chicken and proceed with the recipe **

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