Chicken Enchiladas with Sour Cream Sauce (Print Version)
# Ingredients:
01 -
8-10 small flour tortillas.
02 -
3 cups cooked chicken, shredded.
03 -
3 cups Monterey Jack cheese, shredded.
04 -
3 tablespoons unsalted butter.
05 -
3 tablespoons all-purpose flour.
06 -
2 cups chicken broth.
07 -
1 cup sour cream.
08 -
4 oz can diced green chilies.
09 -
2-3 tablespoons green onions, sliced.
# Instructions:
01 -
Heat oven to 350°F. Spray 9x13 baking dish with cooking spray.
02 -
Combine shredded chicken and 1 cup cheese.
03 -
Fill tortillas with mixture, roll up and place seam-side down in dish.
04 -
Melt butter, whisk in flour and cook 1 minute. Gradually whisk in broth and cook until thickened. Cool slightly, then stir in sour cream and chilies.
05 -
Pour sauce over enchiladas, top with remaining 2 cups cheese.
06 -
Bake 20-25 minutes until bubbly. Optional: broil 1-2 minutes for golden top.
07 -
Garnish with green onions and serve warm.
# Notes:
01 -
Can use rotisserie chicken.
02 -
Add cayenne for extra heat.
03 -
Cool sauce before adding sour cream.