Enchiladas Blanco

Dear Lissy,

Nasty weather outside, but the two of us are cookin' up a storm today!  We made chicken broth this morning for Enchiladas Blanco tonight.  This recipe is wildly popular:  It's been featured on dozens of blogs and gets "pinned" on Pinterest at least once a day.  The veloute sauce that tops the simple meat & cheese filled tortillas bakes into an authentic tasting queso that's a favorite with our whole family.  This recipe is presented without alteration from Let's Dish.

The author of Let's Dish, Danelle, is an incredibly talented photographer, too.  Check out her bio and work at Let's Dish.

Enchiladas Blanco

Ingredients

8 soft taco size flour tortillas 
2 cups shredded Monterey Jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped fresh cilantro for garnish 

Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

I am one of those unfortunate souls for whom cilantro tastes like dishwashing liquid, so I use parsley instead.

 Loving you,
 Momma