CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
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**
Black olives to sprinkle on top when it comes out of oven
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**
Black olives to sprinkle on top when it comes out of oven
Preheat oven to 350 degrees. Grease a 9x13 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 min and then under high broil for 3 min to brown the cheese.
** You can replace the canned chilies with fresh chilies of your choice. Great with hatch chilies. Just remember to adjust for your heat preference.
SAUCE DOESN’T FREEZE WELL BUT ENCHILADAS DO. YOU CAN WRAP AND FREEZE THEM AND THEN MAKE UP SAUCE DAY OF
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