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White Chicken Enchiladas Recipe

Robyn Stone | Add a Pinch
  • 35 minutes
  • Serves 8

INGREDIENTS

8

8-inch tortillas

3

skinless boneless chicken breasts or thighs (shredded)

2 cups

shredded Monterey Jack cheese

3 tbsp

butter

3 tbsp

all-purpose flour

2 cups

chicken stock (or chicken broth)

1 cup

Greek yogurt (or sour cream)

1 4 ounce can

diced green chilies with liquid

1/2 tsp

ground cumin

1/2 tsp

salt

1/2 tsp

white pepper or black pepper (if you prefer)