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White Chicken Enchiladas

By Alex T.
  • minutes
  • Serves

INGREDIENTS

5

to 6 soft taco size flour tortillas

2

to 3 cups shredded Monterey Jack cheese, divided

2 cups

shredded cooked chicken

3 tbsp

butter

3 tbsp

flour

1 cup

chicken broth

1 cup

milk

1 cup

sour cream or Greek yogurt (or half sour cream, half yogurt)

1 4 ounce can

diced green chiles

1 tsp

dried oregano

1/2 tsp

black pepper

1/2 tsp

smoked paprika (optional)

queso fresco (optional)

Chopped, fresh cilantro for garnish (optional)