White Chicken Enchiladas

1 lb – boneless chicken breast, diced
1 – onion, chopped
2 cups – grated jack cheese
10 to 12 – corn tortillas

4 oz. – butter (1 stick)
1 – can of chicken broth
1 pint – sour cream
4 oz. can – chopped green chilies

Boil the chicken for about 10 minutes, until it starts to turn white, cooked too long and the chicken will be dry. Mix the chopped onion, grated jack cheese and boil chicken in a bowl.

In a pan melt the butter and stir in the flour to create a roux. Thicken the roux by pouring in the can of chicken broth until the roux is completely dissolved. Turn off the heat and stir in the sour cream and add the can of chopped green chilies.

Coat a 9″ x 13″ Pyrex with cook spray. Warm 8-10 tortillas and beginning adding the onion, cheese and meat filling to the middle of the tortilla. Roll up the tortilla and place in the pan. After the pan is full cover the tortillas with the white sauce. Cover and place the pan in the oven for 20 minutes at 350 degrees until it’s hot an bubbly.

This is a great tasting recipe that came from my mom.

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