In honor of Cinco de Mayo which was this past Saturday, May 5th, last week I made some delightful White Chicken Enchiladas. Finished the last one today and oh, how yummy they were. I'll definitely have to make these again in the very near future!
Of course you must serve with your favorite Margarita!!
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken
1/2 cup drained black beans
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray. Mix chicken, beans and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and
cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.
Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. I also added a few sliced jalapenos on top as well. Bake 20-25
minutes and then broil for a few minutes to brown the cheese.