Creamy Chicken Enchiladas Recipe
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Ingredients: |
Ingredients: 10 small soft flour tortillas
3 tbsp flour
2 cup chicken broth
1 cup sour cream
2 1/2 cup shredded and cooked chicken (rotisserie chicken is really good)
3 cups Monterey jack cheese-shredded
3 tbsp butter
4 oz can mild diced green chilies
optional: 1 can medium black olives
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Directions: |
Directions:Combine shredded chicken and 1 cup of cheese (you can add some sour cream to this mixture if you want to). Fill tortillas with the mixture above and roll each one, then place in a greased 9x13. Melt butter in a pan, stir in flour and whisk for about 1 minute over medium heat. Add broth and whisk together. Cook over heat til it's thick and bubbles up. Remove from heat and add in sour cream and chilies. (Be careful it's not too hot or the sour cream will curdle.) Pour mixture over enchiladas and add remaining cheese to the top. optional: slice black olives and sprinkle over top.
Bake at 350º 20-23 minutes, then broil for 3 minutes to brown the cheese. |
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