HOLIDAY COOKIES (99)
LIBBY'S® PUMPKIN (20)
|EVERY FEW MINUTES|
|WHITE CHICKEN ENCHILADAS|
1 whole chicken
12 flour tortillas
16 ounces Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies
Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces.
Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9x13 inch casserole.
Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.
Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.
Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.
Easy and Very Good!
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