WHITE CHICKEN ENCHILADAS

Recipe courtesy of Wind & Willow

Ingredients

1 Jalapeno Jack Cheeseball & Appetizer Mix
8 8″ Flour Tortillas
2 cups Cooked, shredded chicken
2 cups Monterey Jack Cheese
1 8oz Cream Cheese
3 Tbsp Butter
1 Tbsp Flour
1 cup Heavy cream
1 cup Sour Cream

Directions

Preheat oven to 350 degrees. Grease 9×13 pan. Mix WW Cheeseball Topping pkg (Mix pkg used later), chicken, 1 cup cheese and cream cheese. Roll up in tortillas (approximately 1/3 cup each) and place in pan. In a sauce pan over medium heat, melt butter, stir in flour and cook 1 minute. Add cream and Jalapeno Jack Mix, bring to a boil to thicken. Remove from heat and stir in sour cream until smooth. Pour mixture over tortillas and bake 10 minutes or until center is hot. Remove from oven and top with remaining cup of cheese and Topping packet. Return to oven and cook for approximately 5 minutes or until cheese is melted and begins to brown. Serve hot!