10 soft tacos
2 cups cooked, shredded chicken*
2 cups shredded Monterey Jack cheese, divided
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chilies (Which are surprisingly not spicy... I always thought they were)
1 sweet onion, cut julienne
2 cloves garlic, minced
Preheat oven to 350. Grease 9x13 pan. Saute onion and garlic together in EVOO. Mix chicken, onions, garlic, and 1 cup cheese.** Roll up in tortillas and place in pan. In 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. Stir in sour cream and chilies. Do not bring to a boil- sour cream will curdle. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for approximately 3 minutes or until cheese browns.
*You can use rotisserie chicken or cook two breasts in the crock pot. If going with the crock pot method, be sure to add seasoning- Joyful Momma recommends cumin, garlic powder and black pepper.
**The second time I made these, I added some of the sauce (about 1/3 cup) to the chicken before filling the taco shells. I liked it better this way.
Now for the Taste of Tuesday Blog hop!