Easy Chicken and Cheese Enchiladas

By KeyIngredient

I really love this recipe. I used all the sauce and I felt that it was too much. The tortillas got a little soggy. I suggest using half or just make it all and freeze what you don't use!

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 chillies (optional)
• Packet of Taco Seasoning
• A dash of red pepper
• A dash of cumin

Preparation

Step 1

Boil chicken for 30 minutes. Once cooler. Shred the chicken.

Season the chicken with taco seasoning. Follow the directions on the packet.

Preheat oven to 350 degrees. Grease a 9×13 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. Add a dash of red pepper and a dash of cumin.

Pour over enchiladas and top with remaining cheese, and if you like green onions and black olives.

Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.