I have a few different recipes that I have used for chicken enchilada’s. Most of them have cream of chicken soup involved. This one does NOT, which is exciting and a reason to try it out!
You are going to need some chicken. There are so many different options for this. I tossed some in the oven for a bit and then found a kid to chop it up for me.
Ingredients:
- 10 soft taco shells
- 2 cups cooked, shredded 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 chillies
Instructions:
- Preheat oven to 350 degrees.
- Grease a 9×13 pan. Mix chicken 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 and chilies.
- Do not bring to boil, you don’t want curdled sour cream.
- Pour over enchiladas and top with remaining cheese, and if you like green onions and black olives.
- Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.