This is the best White Shredded Chicken and Monterey Jack Cheese Enchiladas Recipe that I've ever run across. It is so delicious that I have to keep it a secret from my neighbors when I make a batch 'cause often times I wound up with none for myself. It's fairly easy to make and people will be begging for more... guaranteed!
Ingredients
10 soft taco shells
2 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Instructions
1. preheat oven to 350 degrees F.
2. grease a 9 x 13 inch pan or baking dish
3. mix 1 cup of cheese and chicken
4. roll up in tortillas and place in pan
5. in a sauce pan melt butter and stir-in all-purpose flour and cook for 1 minute
6. add broth and whisk until smooth
7. stir-in sour cream and chilis (don't boil because the sour cream will curdle)
8. pour over enchiladas and top with remaining cheese
9. bake 22 minutes and then under high-broil for 3 minutes to brown the cheese
Bon Appetite!
KT
Ingredients
10 soft taco shells
2 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Instructions
1. preheat oven to 350 degrees F.
2. grease a 9 x 13 inch pan or baking dish
3. mix 1 cup of cheese and chicken
4. roll up in tortillas and place in pan
5. in a sauce pan melt butter and stir-in all-purpose flour and cook for 1 minute
6. add broth and whisk until smooth
7. stir-in sour cream and chilis (don't boil because the sour cream will curdle)
8. pour over enchiladas and top with remaining cheese
9. bake 22 minutes and then under high-broil for 3 minutes to brown the cheese
Bon Appetite!
KT
