White Chicken Enchiladas
Skill Level: Medium
Time: 30 minutes
8 flour tortillas (gluten free)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp Sweet Ali’s all-purpose flour (or another gf flour)
2 cups chicken broth (gluten free)
1 cup sour cream (plain Greek yogurt also works)
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9 x 13 pan with cooking spray. Mix chicken and 1 cup cheese. Divide mixture between the tortillas; roll up tortillas and place in pan, seam side down. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.