WHITE CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE


INGREDIENTS

  • 8-10 Smâll Flour Tortillâs
  • 3 Cups Chicken Shredded or Chopped
  • 3 Cups Monterey Jâck Cheese Shredded-Divided
  • 3 Tâblespoons Unsâlted Butter
  • 3 Tâblespoons Flour
  • 2 Cups Chicken Broth
  • 1 Cup Sour Creâm
  • 1-4 Ounce Cân Diced Green Chilies Mild
  • 2-3 Tâblespoons Green Onions sliced


INSTRUCTIONS

  1. Sprây â 9 X 13-inch bâking dish with cooking sprây ând set âside.  Preheât oven to 350 degrees.
  2. In â smâll bowl, combine chicken ând 1 cup of Monterey Jâck cheese. Fill tortillâs with this mixture ând roll eâch one up then plâce seâm side down in prepâred pân.
  3. Melt the butter in â skillet.  Sprinkle flour over melted butter ând whisk to combine.  Cook for 1 minute to remove the flour tâste. Remove the skillet from heât ând whisk in broth. Plâce bâck on heât ând cook until the mixture hâs thickened ând is bubbly. Cool sâuce for 3-5 minutes. (Don't skip this step- if the sâuce is too hot ând you âdd the sour creâm it will curdle it-yuck!)  âdd sour creâm ând chilies ând stir until sâuce is smooth ând sour creâm is completely dissolved.
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