This is my plug for this cheese, it's fantastic! It has a nice spiciness to it and I used it on the side of the enchiladas for Brad and I. I also use this cheese in scrambled eggs. Once you try it, you just can't use the plain stuff anymore! Oh, and don't get me started on cheesy hash brown potatoes!
Finished dish, nice and cheesy. You can see the specks of jalapeno on one side, the rest was just co-jack. I've never made the sauce for this before, but it tastes just like a white-queso dip. I tried some with tortilla chips and it was great, I think the sauce by itself would be nice to serve as a dip?
White Chicken Enchiladas
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.