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Thanks Melani for sharing this one!! I can't wait to try it.
2 cups chicken, chopped
12 flour tortillas (small)
1 can (4 ounces) green chilis, chopped
Monterey Jack cheese, shredded
Sauce (Melani usually doubles)
2 Tablespoons butter
1 Tablespoon flour
1 1/4 cups chicken broth
1 cup sour cream
Wrap tortillas in foil. Heat in 350-degree oven for 10 minutes to soften.
Combine chicken and half the green chilis in bowl; mix well.
Place 2 Tablespoons chicken mixture and 1 Tablespoon cheese on each tortilla, rolling to enclose. Place seam side down in greased 9x13 inch baking dish.
Melt butter in saucepan. Stir in flour until well mixed. Add chicken broth; mix well. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat.
Stir in sour cream and remaining green chilis.
Pour over enchiladas; top with remaining cheese. Bake at 350 degrees for 20 to 30 minutes or until bubbly.
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