8-10 flour tortillas
2 cups shredded Monterrey jack cheese
2 cups shredded cooked chicken
4 tbsp flour
4 tbsp butter
2 cups chicken broth
1 cup sour cream
1 can diced green chilies
chopped cilantro for garnish
Preheat oven to 425. Mix together 1 cup of cheese and the chicken. Place equal amounts of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased 9x13 inch pan.
In a saucepan , melt butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.
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2 comments:
I made these the other day and with the extra leftover sauce I made me a spinach/cream cheese enchilada. it was really yummy too. i love the the sauce
I made these the other day and with the extra leftover sauce I made me a spinach/cream cheese enchilada. it was really yummy too. i love the the sauce
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