Thursday, February 06, 2014

White Shredded Chicken and Monterey Jack Cheese Enchiladas

This is the best White Shredded Chicken and Monterey Jack Cheese Enchiladas Recipe that I've ever run across. It is so delicious that I have to keep it a secret from my neighbors when I make a batch 'cause often times I wound up with none for myself. It's fairly easy to make and people will be begging for more... guaranteed!


10 soft taco shells
2   cups cooked shredded chicken
2   cups shredded Monterey Jack cheese
3   Tbsp. butter
3   Tbsp. all-purpose flour
2   cups chicken broth
1   cup sour cream
1   (4 oz) can diced green chilies


1.  preheat oven to 350 degrees F.
2.  grease a 9 x 13 inch pan or baking dish
3.  mix 1 cup of cheese and chicken
4.  roll up in tortillas and place in pan
5.  in a sauce pan melt butter and stir-in all-purpose flour and cook for 1 minute
6.  add broth and whisk until smooth
7.  stir-in sour cream and chilis (don't boil because the sour cream will curdle)
8.  pour over enchiladas and top with remaining cheese
9.  bake 22 minutes and then under high-broil for 3 minutes to brown the cheese

Bon Appetite!


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