white chicken enchiladas

Ingredients white chicken enchiladas

10 each flour or white corn tortillas
3 cup cookedshredded chicken
1 can cream of mushroom
2 cup shredded Monterey Jack cheese
3 tbsp butter
3 tbsp flour
2 cup chicken broth
1 cup sour cream
4 oz diced green chilies or jalapeños
1 small chopped onion
1/2 cup crumbled queso fresco cheese

how to make white chicken enchiladas

Preheat oven to 350°F

Spray a 9x13 pan with cooking spray.

Mix chicken, cream of mushroom and 1 cup jack cheese.

Roll tortillas and place in pan seam down.

In a saucepan melt butter under low heat. Saute onion in butter until soft, stir in chilies. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream.

Pour sauce over enchiladas and top with crumbled queso fresco and remaining jack cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.