SOUR CREAM CHICKEN ENCHILADAS RECIPE
• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 ounce) can diced green chillies
-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.
-Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.👨🍳👨🍳ENJOY ENJOY!♥♥
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