Prepare the Chicken: In a bowl, mix the shredded chicken with 1 cup of shredded Monterey Jack cheese. Roll this mixture into the flour tortillas and place them seam side down in a sprayed 9×13-inch baking pan.
Make the Sauce:
Melt the butter in a small skillet over medium heat.
Stir in the flour and cook for 1 minute, stirring constantly to avoid burning.
Slowly add the chicken broth, whisking continuously to ensure a smooth consistency.
Let the sauce simmer until it thickens slightly.
Add Sour Cream and Chilies: Once the sauce has thickened, remove it from the heat and stir in the sour cream and diced green chilies. Mix until combined.
Assemble the Enchiladas: Pour the creamy sauce over the rolled tortillas in the baking pan. Top with the remaining shredded Monterey Jack cheese.
Bake:
Preheat the oven to 350°F (175°C).
Bake the enchiladas for 20-25 minutes or until the cheese is bubbly and golden.
Serving Tips:
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