2 c. cooked chicken, shredded
2 c. Monterey Jack cheese, shredded (I used Mexican cheese), divided
3 T. butter
3 T. flour
1 can chicken broth
1 c. sour cream
4 oz. can green chilies, drained
Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken with 1 c. cheese. Roll up in tortillas and place in dish. Melt butter in saucepan. Add flour. Cook for 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 a boil. (You don't want your sour cream to curdle) Pour over enchiladas and top with remaining cheese. Bake 20-25 minutes until cheese is browned.
*This recipe is quick and easy to fix when you don't have time to fix my Chicken Tortillas Casserole (which is my favorite Mexican dish)
Serve with Sangria : )
No comments:
Post a Comment