Chicken Enchiladas with Green Chili Sour Cream Sauce

Easy · 8 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 10 soft taco shells
• 2 c cooked, shredded chicken
• 2 c shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 c chicken broth
• 1 c sour cream
• 1 (4 oz.) can diced green chilies

Instructions

1. Preheat oven to 350*f. Grease a 9x13 pan
2. Mix chicken and 1 c. 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 minutes and then under high broil for 3 minutes to brown the cheese.

Tags: pepperplate-import

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