- 1
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
Preparation
Step 1
Recipes Makes:
Directions
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.
A rotisserie chicken is a good start 4 this recipe, use the carcass to make stock. Sub broth. Green onions and refried black beans are nice addition enchilada!