Originally Posted by Onebyone

Tonight will be family supper with the kids and grands here. We are having Creamy white Chicken Enchiladas with a side of rice and a salad.

Missouri Star sent this recipe in an email some time ago. It has replaced the one I use to use. My family loves this. I took a pot of the sauce with added chicken and cheese as a soup to my quilt group sew day and the pot was scraped clean.

I tweaked the recipe so my changes are in (),

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 (4) Tbsp. butter
3 (4)Tbsp. flour
2 (3) cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies undrained

Directions
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 25 min or until golden brown. May want to broil the last few minutes to get a cheese crust.

I used a big can of chicken breast when I don't have any leftover chicken.