Chicken enchiladas with green chili sour cream sauce

By á-14869

Ingredients

• 10 soft taco shells
• 2 cups cooked, shredded 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

Details

Adapted from joyful-mommas-kitchen.blogspot.com

Preparation

Step 1

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.

* Add a can of drained Rotel Tomatoes to the chicken mixture

* Add a cup of salsa to the chicken mixture

* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture

* Add pinto beans or black beans to the chicken mixture.