10 soft taco shells2 cups cooked, shredded chicken2 cups shredded Monterey Jack cheese3 Tbsp. butter3 Tbsp. flour2 cups chicken broth1 cup sour cream1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9x13 panMix 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.Bake 22 min and then under high broil for 3 min to brown the cheese.*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.
The sauce is sooooo good
They Stand upright - easy to fill
just improvise the rest :)