Ingredients

The following ingredients have 4 Servings
  • 12 soft flour taco shells
  • 2 1/2 cups shredded chicken
  • 2 cups shredded Monterey Jack cheese,
  • 8 oz diced green chiles
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream

Instruction

  • Preheat oven to 350° degrees. Lightly spray a 9x13 pan with cooking spray.  
  • In a medium bowl, mix shredded chicken with 1 cup cheese, and 4 oz green chiles.
  • Place filling in the taco shells and roll them tightly. Place them seam-side down in the baking dish.
  • In a sauce pan, melt butter, whisk in flour, and cook for about a 1 minute. Whisk in the broth, and whisk till smooth- do not boil. Stir in sour cream and remaining chilies.
  • Pour sauce over enchiladas and top with remaining cheese. Bake 25 min and then broil for 5 min to brown the cheese.