So, these enchiladas are Ah-May-Zing! Seriously. The first time I made these I figured they would turn out pretty good, but much to my pleasure they were better than I expected. I actually made these again last night and my husband said, "I think I married you for these. They are sooo good." I'm not kidding. He said that. Now that's the mark of a good meal.
Originally pinned from Joyful Momma's Kitchen.
7-10 soft taco shells
2 cups cooked, shredded chicken
2-3 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup light sour cream
1 (4 oz.) can diced green chilies
1. Preheat oven to 350 degrees.
2. I have used a Rotisserie chicken to make these and I have also cooked the chicken myself. When I did cook the chicken I boiled it with lots of garlic powder, onions, salt and pepper for extra flavor. Shred all the chicken.
3. Mix chicken with cheese and roll up in tortillas. I like to use a lot of cheese.
4. In a small pot over medium high heat, melt butter. Stir in flour and cook 1 minute. Add the chicken broth and whisk until smooth. Heat over medium heat until thick and bubbling.
5. Stir in sour cream and green chilies until you have a creamy sauce. Don't let this boil.
The green chilies are what makes this super tasty so don't forget them. Also, make sure you get the can of DICED chilies. They are right next to the whole chilies and in the same size can so don't be fooled.
6. Pour the sauce over the enchiladas. Top the enchiladas with the remaining cheese.
7. Bake about 22-25 minutes. Turn oven to high broil for the last 3 minute in brown the cheese.