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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!

Submitted by: B. Coble
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 Rating: 5 / 5 - Reviews: 5
Dec 26, 10:09 PM
Laura Yancey (Colorado) says:
Mar 7, 7:00 PM
Cynthia (New Jersey) says:
Jun 16, 8:58 AM
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Jun 22, 7:21 PM
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Feb 17, 5:23 PM
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