Chicken Enchiladas (Print Version)
# Ingredients:
01 -
8-10 small tortillas made from flour.
02 -
3 cups of shredded cooked chicken.
03 -
3 cups of Monterey Jack cheese, grated.
04 -
3 tablespoons unsalted butter.
05 -
3 tablespoons of regular flour.
06 -
2 cups of chicken stock.
07 -
1 cup of sour cream.
08 -
One 4 oz can of diced green chilies.
09 -
2-3 tablespoons of thinly sliced green onions.
# Instructions:
01 -
Set your oven to 350°F and grease a 9x13 pan with some spray.
02 -
Stir together 1 cup of cheese and your shredded chicken.
03 -
Spoon filling onto tortillas, wrap 'em up, and lay them seam-side down in your pan.
04 -
Melt butter in a skillet, then whisk in flour and let it cook briefly. Slowly add chicken broth, whisking constantly until it thickens. Cool a bit before mixing in the chilies and sour cream.
05 -
Pour the sauce over your enchiladas and sprinkle the rest of the cheese on top.
06 -
Bake for 20 to 25 minutes until it’s bubbly. Optional: pop it under the broiler for 1-2 minutes to crisp the top.
07 -
Add green onions on top and enjoy warm.
# Notes:
01 -
Rotisserie chicken works well, too.
02 -
Add cayenne pepper if you want it spicier.
03 -
Make sure your sauce isn’t too hot before stirring in sour cream.