- Average
- Average budget
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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
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.
Step 2
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.
Step 3
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Step 4
5. Pour over enchiladas and top with remaining cheese.
Step 5
6. Bake 22 min and then under high broil for 3 min to brown the cheese.