Creamy Chicken Enchiladas (Print Version)
# Ingredients:
01 -
About 8-10 small tortillas made with flour.
02 -
3 cups of shredded, cooked chicken.
03 -
3 cups of Monterey Jack cheese, grated.
04 -
3 tablespoons of butter, unsalted.
05 -
3 tablespoons of flour to thicken.
06 -
2 cups of chicken broth.
07 -
1 cup of sour cream.
08 -
A 4-ounce can of diced green chilies.
09 -
2-3 tablespoons of thin-sliced green onions.
# Instructions:
01 -
Set the oven to 350°F. Use a spray to coat a 9x13 pan lightly.
02 -
Stir together one cup of the shredded cheese and the chicken in a bowl.
03 -
Spoon the mix into a tortilla. Roll it up and lay it seam-down in the pan.
04 -
Melt butter in a skillet, stir in the flour, and cook for a minute. Slowly add the broth as you whisk, then heat until it thickens. Once cooled a bit, mix in the sour cream and green chilies.
05 -
Pour your sauce over the wrapped tortillas. Sprinkle the rest of your cheese on top.
06 -
Pop it in the oven for 20-25 minutes until bubbling. Switch to broil for a minute or two for a golden top, if you want.
07 -
Add a sprinkle of green onions on top. Serve while it’s hot.
# Notes:
01 -
Rotisserie chicken works well here.
02 -
Go for cayenne if you like it spicier.
03 -
Let the sauce cool a bit before stirring in sour cream.