(Photo from joyful-mommas-kitchen.blogspot.com)
Ingredients:
- 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 chilies
Directions:
Mix chicken and 1 cup of the cheese. Roll up in tortillas and place in pan.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Preheat oven to 350°F. Grease a 9x13
pan.
Mix chicken and 1 cup of the 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 min and then under high broil for 3 min to
brown the cheese.
Notes:
1. This recipe calls for diced green chilies. Don't let that fool you, these
are NOT spicy in the least. My 3 year olds and 1 year olds love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor.
4. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
5. This sauce does not freeze well. The enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor.
4. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
5. This sauce does not freeze well. The enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.