White Chicken Enchiladas & Taste of Tuesday!

My friend, Caitlyn, made these for us one night and was so sweet to share the recipe. She got it from Joyful Momma's Kitchen. Be sure to check out the link- she shares some great tips and answers common questions she's received from people who found her site through Pinterest. I've made these twice since Caitlyn made them for us (because that's how I role when I find a new yummy recipe). They are so tasty! Hope you enjoy!

Ingredients:

10 soft tacos

2 cups cooked, shredded chicken*

2 cups shredded Monterey Jack cheese, divided

3T butter

3T flour

2 cups chicken broth

1 cup sour cream

1 (4oz) can diced green chilies (Which are surprisingly not spicy... I always thought they were)

1T EVOO

1 sweet onion, cut julienne

2 cloves garlic, minced

Directions:

Preheat oven to 350. Grease 9x13 pan. Saute onion and garlic together in EVOO. Mix chicken, onions, garlic, and 1 cup cheese.** Roll up in tortillas and place in pan. In sauce pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil- sour cream will curdle. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for approximately 3 minutes or until cheese browns.

*You can use rotisserie chicken or cook two breasts in the crock pot. If going with the crock pot method, be sure to add seasoning- Joyful Momma recommends cumin, garlic powder and black pepper.

**The second time I made these, I added some of the sauce (about 1/3 cup) to the chicken before filling the taco shells. I liked it better this way.

Now for the Taste of Tuesday Blog hop!