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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Enchiladas with Green Chile Sour Cream Sauce Recipe

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This recipe for Chicken Enchiladas with Green Chile Sour Cream Sauce is from Greenway Baptist Church 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
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
2 tbsp. butter
3 tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilies
Directions:
Directions:
Preheat oven to 350º. Grease or spray with cooking spray a 9 x 13 pan. Mix together chicken and 1 cup of cheese. Roll up in tortillas and place in pan. In a saucepan, melt butter, whisk flour into the melted butter, and cook for 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 don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 minutes, and then under high broil for 3 minutes to brown the cheese.

 

 

 

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