- 10 soft taco flour tortillas
- 2 cups cooked shredded chicken (can add seasoning for extra flavor salt, garlic, pepper & cumin)
- 2 cups shredded Monterey jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies (4 ounces)
Preheat oven to 350 degrees. Grease bottom of a 9 x 13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a saucepan, 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 a boil, you do not want the sour cream to curdle. Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for approximately 3 minutes to brown the cheese.
Makes 6 to 8 servings.