I doubled most of the ingredients in the original recipe because I like my enchiladas FAT. Oh, who are we kidding, I just like enchiladas.
Ingredients List:
8-10 Flour Tortillas
4 cups Shredded Chicken (cooked)
4 cups Monterey Jack Cheese
3 tablespoons Butter
3 tablespoons Flour
3 cups Chicken Broth
1 cup Sour Cream
2x 4oz cans Green Chilis
Preheat oven to 350 degrees.
Mix the Chicken with 2 cups of Cheese.
Roll up in the Tortillas.
Place in a 9x13 sprayed pan (seam side down).
Melt the butter in a small pan over medium heat.
Whisk Flour and cook for 1 minute while stirring.
Add in the Broth and whisk until smooth.
Once the sauce is thickened, turn off the heat.
Add in sour cream and chilis.
Mix till combined.
Pour the sauce over the enchiladas.
Top with the remaining cheese.
Bake for 20-25 minutes.
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