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Chicken Enchiladas
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 or Greek yogurt
1 (4 oz) can diced green chilies
Directions:
Preheat oven to 350° F.
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.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then broil for 3 min to brown the cheese.
Ingredients: