| This recipe is liked by 0 person(s). |
Chicken Enchiladas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 10 soft taco shells or corn tortillas | |
| 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 or plain Greek yogurt |
| 1 (4 oz) can | diced green chillies |
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. 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.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.