Yummy!

I made these enchiladas on Monday and they are definitely going to be added to my recipe box! I got the recipe off of Pinterest, love that website. Here it is, I made some notes, take them or leave them.

Chicken enchiladas with green chili sour cream sauce


10 soft taco shells- (I used corn tortillas- could be good with flour as well)

2 cups cooked, shredded chicken ( I used rotisserie chicken)

2 cups shredded Monterrey Jack cheese ( I used a Mexican cheese blend)

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies ( I used 7 ounces for an extra kick)



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.
 

 
Enjoy!