The enchilada reign continues over here. With the blog to document it, it’s becoming quite a
problem recurrence around here it seems like. What’s random is that I’m 99% sure I only ate enchiladas at restaurants growing up, AND even crazier – I didn’t really like Mexican food! Well, Corrie loves Mexican food, and he loves enchiladas, so essentially 4 out of 5 recipes I come across out here in the blog-o-sphere end up making it onto our menu at one point or another since I’m little (a lot) dorky when it comes to him…
If you have cooked chicken on hand (or a rotisserie chicken available), these are an easy weeknight dinner. What SHOCKED me, was that while I initially thought they were a little bland until the green chiles “built up” a little, Corrie had nothing but good things to say about these all the way through.
Easy, tasty, keeper!!
White Chicken Enchiladas with Green Chile Sour Cream Sauce
- 8-10 soft taco size flour tortillas
- 2 cups shredded Monterey jack cheese, divided
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can chicken broth
- 1 cup sour cream
- 1 7-ounce can diced green chiles
- Cilantro for garnish, if desired
- Hot sauce, if desired