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
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.
6. Bake 22 min and then under high broil for 3 min to
brown the cheese.
Yummmmmmmm!
No comments:
Post a Comment