[caption id="attachment_2349" align="aligncenter" width="225"]White Chicken Enchiladas White Chicken Enchiladas[/caption] There’s one thing that my entire family loves to eat……that’s Mexican food! So I am always looking for yummy new recipes to try. I found this one and it was an instant hit. It really is delicious and quite easy to prepare. (That’s my favorite part.) Here is the recipe: White Chicken Enchiladas Mix together: 2 c. cooked chicken, shredded* 1 c. Monterey Jack cheese, shredded** *You could use Rainy Day Foods Freeze Dried Chicken or Boneless Chicken **You could use Rainy Day Foods Freeze Dried Monterey Jack Cheese Put into 10 soft taco shells, roll up and place in a greased 9 x 13 pan. [caption id="attachment_2350" align="alignleft" width="225"]mix the chicken and cheese together mix the chicken and cheese together[/caption] [caption id="attachment_2348" align="alignleft" width="225"]put mixture into taco shell and roll put mixture into taco shell and roll[/caption]                           In a saucepan: Melt 3 Tbsp. Butter or use 3 Tbsp. Butter Powder mixed with about 2 Tbsp. Water. Stir in 3 Tbsp. Flour and cook for 1 minute. Add 2 c. of Chicken Broth and whisk until smooth. Heat it until thick and bubbly. Stir in 1 can diced green chilies and 1 c. Sour Cream or Sour Cream Powder mixed with approximately 4 cups water. DO NOT BOIL. Pour this mixture over enchiladas and top with 1 c. Monterey Jack cheese, shredded or Freeze Dried Monterey Jack Cheese. [caption id="attachment_2351" align="alignleft" width="225"]mix the ingredients for the sauce mix the ingredients for the sauce[/caption] [caption id="attachment_2352" align="alignleft" width="225"]pour the sauce over the enchiladas pour the sauce over the enchiladas[/caption]                           [caption id="attachment_2353" align="alignleft" width="225"]sprinkle with cheese and bake sprinkle with cheese and bake[/caption]   Bake at 350* for 22 minutes, then broil for 3 minutes to brown cheese. Serve with rice or refried beans. Be prepared to love it! Contributed by Pam Higley Share