Ingredients:
10 soft tacos
2 cups cooked, shredded chicken*
2 cups shredded Monterey Jack cheese, divided
3T butter
3T flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chilies (Which are surprisingly not spicy... I always thought they were)
1T EVOO
1 sweet onion, cut julienne
2 cloves garlic, minced
Directions:
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!
I love Mexican food especially Enchiladas. This looks easy enough that I must try! Thanks for the great recipe!
ReplyDeleteThis looks so delish! A must try in my book!
ReplyDeleteI love white chicken enchiladas! Looks really good!
ReplyDeleteHi! I'm a new follower through the blog hop. These look awesome!!
ReplyDeleteYUMMM! I love chicken enchiladas and these look pretty easy! I made them once before and they were way too complicated/time consuming. So glad you were a co-host this week!!
ReplyDeleteOoooh these look super easy and delicious! Right up my alley!
ReplyDeleteHA, we have the same skillet. But anyways those look so good.
ReplyDeleteLooks delicious!
ReplyDelete