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White Chicken Enchiladas

Deborah, Taste and Tell
  • 45 minutes
  • Serves 4

INGREDIENTS

8

8-inch flour tortillas

2 cups

shredded Monterey Jack cheese, divided

2 cups

cooked, shredded chicken

3 tbsp

butter

3 tbsp

all-purpose flour

14 oz

chicken broth

1 cup

sour cream

1 7 ounce can

diced green chiles

cilantro for garnish, optional