These were wonderful and even the kids liked them.
Chicken enchiladas with green chili
sour cream sauce
*These are seriously so so good*
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
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.
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.
4. Stir in sour cream and chilies.
Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with
remaining cheese.
6. Bake 22 min and then under high
broil for 3 min to brown the cheese.
Taken from Chicken Enchiladas
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