Chicken & Cheese Enchiladas with Green Chilies

Ingredients
10 soft taco shells
2 cups cooked, shredded chicken (I used leftover rotisserie 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 chilies
optional: diced green onions and sliced black olives (my favorites)

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, and if you like diced green onions and black olives.

Bake 22 min covered, remove foil and then high broil for 3 min to melt the cheese. Enjoy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: