White Chicken Enchiladas (TNT)

Hi...

I made these last night for dinner....our boys come over for dinner on Monday nights and I thought they might like these....they Loved them!! These enchiladas are sooooooooooo good. ... not spicy except for the green chilies in the sauce (and they are mild chilies)...so not very spicy at all, but really yummy!

Enjoy!

hugs,

peg









White Chicken Enchiladas
1 whole chicken
12 flour tortillas
16 oz. Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies

Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces. Place 2 Tbs. cheese, 1-1/2 Tbs. chicken and 1 Tbs. onion in each tortilla. Roll up. Place seam side down in a 9x13 inch casserole. Melt butter in saucepan; blend flour; slowly add chicken broth; cook stirring constantly until mixture thickens and bubbles. Stir in sour cream and peppers; cook until heated through, but do not boil. Pour over tortillas. Bake at 350 for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.

-cooks.com

　

　

Recipe source: All Simple Recipes yahoo group, submitted by Tracy Rhodes.