Saturday, January 2, 2016



    10 soft taco shells (I used corn)
    2 cups cooked, shredded chicken
    2 cups shredded Monterey Jack cheese
    3 Tbsp. butter
    3 Tbsp. flour (I used Gluten Free)
    2 cups chicken broth (I used chicken stock from a carton)
    1 cup sour cream
    1 (4 oz) can diced green chiles


    Preheat oven to 350 degrees. Grease a 9×13 pan
    Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan, seam side down.
    In a sauce pan, melt butter, stir in flour and cook 1 minute on medium heat. Add broth (or stock) and whisk until smooth. Heat over medium heat until thick and bubbly. (Only takes a couple of minutes)
    Stir in sour cream and chiles until combined. Do not bring to boil.
    Pour sauce over enchiladas and top with remaining cheese.
    Bake for 25 minutes. (Original recipe called for putting it under the broiler for 3 minutes at the end to brown the cheese. We’re not big “brown cheese” fans…so I omitted that step.)

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