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Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce Recipe

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This recipe for Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 soft taco shells (smaller flour tortillas)
2 c. cooked, shredded chicken
2 c. shredded Monterey Jack cheese
3 T. butter
3 T. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can diced green chillies
Directions:
Directions:
Preheat oven to 350º. Grease a 9×13 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, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese. Pico de Gallo is a nice garnish

 

 

 

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