Yes I know that chicken is white meat. Well at least most of it. What I mean by a white chicken enchilada is that the sauce that is used is sour cream based. I found this recipe through Tastespotting. I misread one of the ingredients and used fresh green chile instead of canned ones but it still came out amazing. Also in the process of making this I found out how to shred chicken. It had never occurred to me how chicken is shredded and so upon reading the ingredients I had to google it. Turned out to be really easy. Use two forks and just break the cooked chicken apart. Duhhh.
Ingredients: 8-10 soft taco size flour tortillas,2 cups shredded Monterey jack cheese, 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 (I used one fresh green chile which I diced)
Preheat oven to 425. Begin by combining the chicken and cheese (use 1 cup only).
Add equal amounts of filling to each tortilla
Roll the tortillas up and place in a buttered lasagna pan, seam down. Roll all the tortillas and arrange spo that all are closely packed together.
Make the sauce by melting the butter. Add the flour
Whisk until smooth and cook for 1 minute. Add the chicken broth and cook until the mixture thickens. Add the sour cream and chiles.
Stir everything together and pour the sauce over the enchiladas and top with cheese. Bake for 20 to 25 minutes.
