Categories: main dish
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
Directions
-
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.
-
Pour over enchiladas and top with remaining cheese.
-
Bake 22 min and then under high broil for 3 min to brown the cheese.