Chicken Enchiladas with White Sauce
The Whitty Chef
The Whitty Chef
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Ingredients

  • ¼ cup butter (4 tablespoons)
  • ¼ cup flour
  • 2 cups chicken stock, heated
  • ¼ teaspoon cayenne powder
  • 8 ounces sour cream
  • ¼ teaspoon salt
  • 4 ounce can chopped green chilies, drained
  • 1 teaspoon of your favorite hot sauce
  • 1 cup vegetable oil, for frying
  • 6 corn tortillas
  • 1 pound shredded chicken (cooked)
  • 6 ounces Pepper Jack cheese, shredded
  • 6 ounces Monterey Jack cheese, shredded

Instructions

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