Ingredients
10 soft taco shells
2 cups cooked, shredded chicken (I used leftover rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
optional: diced green onions and sliced black olives (my favorites)
Directions
Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a 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 boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese, and if you like diced green onions and black olives.
Bake 22 min covered, remove foil and then high broil for 3 min to melt the cheese. Enjoy!
No tags for this post.Enchiladas au poulet et au fromage avec piments vertsC’est si savoureux et si facile à faire !Ingrédients10 coquillages de tacos doux2 tasses cuites, râpé de poulet (j’ai utilisé des restes de poulet rôtisserie)…