I know Lacie just barely posted an enchiladas recipe. But seriously can you have enough enchilada recipes?! This one also seemed quite a bit different so I don't think you'd be feeling like you had the same meal twice! Just know that the sauce made for this does not freeze well. If you want to make it as a freezer meal, make the enchilada part (stuff the tortillas) and make the sauce the day of.
Submitted by: Jessica
Ingredients:
- 10 soft taco shells (I used 8 burrito size)
- 2 cups cooked, shredded chicken. I've also used a rotisserie chicken
- 3 cups shredded Monterrey Jack cheese
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chillies
Directions:
- Preheat oven to 350*. Grease a 8x11 pan (or a 9x13 if you are making 10)
- Mix chicken and 1 1/2 cup cheese. Roll up in tortillas and place in pan.
- In a medium saucepan, 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 chillies. Do not bring to a boil. You don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 minutes and then under high broil for 3 minutes to brown the cheese. The broiling part is important, so the tortillas aren't soggy!
Great served with rice and beans. We also topped ours with sour cream and salsa.
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