Stacy’s Easy Chicken Enchiladas
(from cokerlj’s recipe box)
Less trouble than the Chicken/Turkey Acapulco recipe in this book.
Source: Stacy Oglesby
Categories: Chicken, Mexican, Poultry
Ingredients
- 10 soft flour tortillas
- 2 cups cooked, shredded chicken (use a rotisserie chicken from the store)
- 2 cups shredded Monterrey Jack Cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 ounce can diced green chilies
Directions
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Note: Stacy doubles the sauce. The sauce doesn’t freeze very well, so if you’re making them ahead of time just make and freeze the enchiladas. Make the sauce the day of.
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Preheat oven to 350 degrees. Grease a 9 × 13 inch pan.
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Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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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.
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Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
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Pour over enchiladas and top with remaining cheese.
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Bake 22 minutes and then under high broil for 3 minutes to brown the cheese. If you have kept in the fridge…then you will have to heat longer, until the chicken is heated and cheese inside is melted.