Charity's White Chicken Enchiladas
2 Lg Cans Chunk Chicken (save the liquid)
2 Cups Chicken Broth (or use chicken liquid + water and a bullion cube)
10 Small Flour or White Corn Tortillas
1 Sm Can Green Chilies
4 Tbsp Butter
4 Tbsp Flour
1 Cup Sour Cream
2 Cups Mexican Blend Shredded Cheese
- Open cans of chicken, drain the liquid into a measuring cup. This should give you almost a cup and a half of liquid. I then add enough water to make a full 2 cups and add a bullion cube. If you don't want to do this, just use chicken broth for the full 2 cups.
- Mix chicken chunks with 1 cup of the cheese. Stir until it is broken up a bit
- Grease a large casserole dish with cooking spray
- Put a small handful of the chicken and cheese mixture into each tortilla shell and roll them. Place in the casserole dish. They stay together better if you put the folded ends of the tortilla on the bottom.
- In a skillet, melt the butter over medium heat and add the flour. Stir until smooth. Pour in the chicken broth and stir. Bring to a bubble and cook for a couple of minutes. The sauce should thicken. Add the chili's and sour cram and stir until smooth.
- Remove from the heat and pour over the rolled tortillas.
- Top with remaining 1 cup of cheese.
- Bake at 350 degrees for 20 minutes
- Turn the oven to broil and brown the top (optional)
BTW.... I have used both flour and corn tortillas. The flour are easier to roll and don't break as easily, but I actually like the white corn shells better. But really, it doesn't matter what you use.