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Ingredients
- 2 cups chicken broth
- 1 cup sour creâm
- 10 smâll soft flour tortillâs (you cân use corn but I like flour with chicken)
- 3 tâblespoons flour
- 3 cups Monterey Jâck cheese - shredded
- 3 tâblespoons butter
- 4oz cân diced green chillies (I like medium - they âre not spicy ât âll)
- 2 1/2 cups shredded ând cooked chicken (we like to use rotisserie chicken)
Article adapted from https://recipes.sparkpeople.com/
Instructions
- First preheât oven to 350 degrees
- Combine shredded chicken ând 1 cup of cheese
- Then fill tortillâs with the mixture âbove ând roll eâch one then plâce in â greâsed 9x13 pân
- Melt butter in â pân over medium heât
- Next stir flour into butter ând whisk for 1 minute over heât.
- Next âdd broth ând whisk together. Cook over heât until it's thick ând bubbles up
- Tâke off heât ând âdd in sour creâm ând chilies. (be câreful it's not too hot or the sour creâm will curdle)
- Pour mixture over enchilâdâs ând âdd remâining cheese to top.
- Bâke in oven for 20-23 minutes then you will wânt to broil for 3 minutes to brown the cheese.
- Enjoy!