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WHITE CHICKEN ENCHILADAS


Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells (Gluten free)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese (Daiya, lactose free, dairy free)
3 Tbsp. butter (Smart Balance)
3 Tbsp. flour (Gluten free)
2 cups chicken broth (gluten free, yeast free)
1 cup sour cream (dairy free, 0% non fat greek yogurt) I am so sad I have not yet found a substitiue for sour cream yet :( I used to use the greek yogurt but my body can longer toloerate that. If someone has a suggestion or knows of any dairy free & soy free sour cream, leave a comment...thank you.
1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a 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.  
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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