Chicken & Cheese Enchiladas w/ green chilies

By cam_46

Ingredients

• 10 soft taco shells
• 2 C cooked shredded chicken
• 2 C shredded Monterey Jack cheese
• 3 T butter
• 3 T flour
• 2 C chicken broth
• 1 C sour cream
• 1 4oz can diced green chilies (can use crushed red pepper as a substitute)

Preparation

Step 1

Preheat oven to 350.
Grease a 9 x 13 pan.
Mix chicken and 1 C cheese. Roll up in taco shells and place in 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 till thick and bubbly. Stir in sour cream and chilies. Do not boil (the sour cream will curdle).
Pour over enchiladas and top with remaining cheese, chilies ( if any left) and black olives if desired.
Bake 22 minutes covered and high broil for 3 minutes uncovered to brown the cheese.