White Chicken Enchiladas

White Chicken Enchiladas

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Servings: 10



10 soft taco shells

2 c. Golden Star Long Grain Rice

2 c. cooked, shredded chicken

2 c. shredded Monterey Jack cheese

3 Tbsp. butter

2 c. chicken broth

1 c. sour cream

4 oz. diced green chiles



  1. Preheat oven to 350.
  2. Cook Golden Star rice, according to packaged instructions
  3. Mix chicken and 1 c. cheese.
  4. Add rice.
  5. Roll up together in tortillas and place in 9×13 pan.
  6. Melt butter and flour. Cook 1 min.
  7. Add broth. Whisk until smooth.
  8. Heat over medium heat until thick.
  9. Stir in sour cream and chiles (don’t boil).
  10. Pour over enchiladas and top with remaining cheese.

Bake 22 minutes.

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