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Chicken & Cheese Enchiladas Recipe

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This recipe for Chicken & Cheese Enchiladas is from Nancy White 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 (I used leftover rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1/2 c heavy whipping cream
1 c salsa
Directions:
Directions:
Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken 1/2 c salsa, 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, whipping cream, 1/2 c salsa, and chilies. Do not bring to boil, you don’t want curdled 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 melt the cheese.
Number Of Servings:
Number Of Servings:
5

 

 

 

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