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
1. Preheat oven to 350 degrees. Grease a 9 x13
pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas
and place in pan.
3. 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.
4. Stir in sour cream and chilies. Do not bring to
boil; you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining
cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to
brown the cheese.
Serve with a chunky bean salsa.
