White Enchiladas

The last white enchilada recipe I found was a flop, but this one was enjoyed by us all.  I have changed a few things and meshed a few recipes together.  You can find the original recipe here:

6-7 chicken breast tenderloin (instant pot for 20 minutes on poultry), cooked & shredded

1 pkg of cream cheese, softened

1 can of diced chilies

2 cups +/- pepperjack cheese 

3 TBs butter
3 TBs flour

2 c. chicken broth

1 c. sour cream

flour tortillas (I ended up using about 14-16 of them)

S&P

cumin, chili powder

1. Preheat oven to 350F
2. Prep pyrex dishes by spraying with oil
3. Cook chicken in instant pot.  Shred and add spices to add some flavor
4.  After cooked chicken is shredded add the package of softened cream cheese
5. Fill the tortillas with the chicken mixture and place seam side down in the pan(s).
6.  melt the butter in a pot. Slowly sprinkle the flour in. Whisk for 1 minute.  Slowly add the chicken broth and whisk to thicken. 
7.  Remove the pot and let it cool down.  Add the chilis and sour cream.  
8. Pour the sauce over the enchiladas and then sprinkle with cheese.  Bake for 20-25 minutes until bubbly.  Turn on the broiler and broil for a few minutes until they are golden.