White Chicken Enchiladas

Creamy and filling, these white enchiladas are perfect for any family dinner! They are ready in 30 minutes, so they are perfect for any of those busy, on-the-go nights! 

INGREDIENTS

White Enchilada Sauce:
* ¼ cup butter
* ¼ cup flour
* 3 cups chicken broth or water
* 4 ounces can diced green chilies
* 1 cup sour cream
* ½ cup shredded Monterey Jack cheese

Filling:
* 2 cups cooked chicken breasts shredded
* 6 ounces cream cheese softened
* 1/2 cup sour cream
* 4 ounces can diced green chilies
* 1 teaspoon cumin
* 1/2 cup shredded Monterey Jack cheese
* 10 8 inch tortillas

Topping:
* 2 cups Monterey Jack cheese
* chopped cilantro for garnish
INSTRUCTIONS

 
To Make the White Enchilada Sauce
* In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat. Do not boil.
To Make the Filling:
* In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
To Assemble:
* Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
* Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until heated through and cheese is bubbly. Garnish with cilantro if desired.

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