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Ingredients
10 Soft flour taco shells
2 Cups cooked, shredded chicken
2 Cups shredded Monterey Jack cheese
3 Tablespoons butter
3 Tablespoons flour
2 Cups chicken broth
1 Cup sour cream
1 (4 oz) Can diced green chillies
Instructions
Preheat oven to 350�F. 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.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.
Tips and Suggestions
Add a can of drained Rotel Tomatoes to the chicken mixture
Add a cup of salsa to the chicken mixture
Add pinto beans or black beans to the chicken mixture.