White Chicken Enchiladas!

The Finished Product!!! =) Well, what was left anyway!!

These turned out absolutely delicious!!! I even got great reviews from the neighbors! =) I admit this recipe took about an hour and half all together but it was worth! (Boiling the chicken took about 40 minutes!) But this is a must try!!! 

What You Need:
-10 Soft Shell Tacos
-2 Cups Cooked Chicken (I used 3 Boneless Skinless Breasts)
-2 Cups Monterey Jack Cheese
-3 Tbsp Butter
-3 Tbsp Flour (All Purpose)
-2 Cups Chicken Broth
-1 Cup Sour Cream (About 3/4 of a 16oz container)
-1 (4oz) Can Diced Green Chilies (I used 1 (10oz) can mild Rotel because I keep it on hand!)

Preheat oven to 350.

Boil Chicken in water until tender and shred with forks.

Mix the shredded chicken with half the Cheese 

&  Roll them into the tortilla shells.

Place them in a 9X13 Baking dish. (I used my stoneware one!)

Set that pan aside...

Melt your butter down in a sauce pan.

Stir in flour and cook for about a minute!

Add the broth and whisk until the flour lumps are gone!

Heat over medium until it gets a little bubbly.

Then stir in your sour cream and Rotel.

*(Do not bring to Boil; just stir til sour cream is melted down & smoothe)*

Pour sauce over enchiladas and sprinkle remaining cheese on top!

Bake for about 20-22 minutes!

(I broiled it for the last 3-4 Minutes to make my cheese brown on top!)