Sour cream, cheese, chicken....How in the world could you go wrong? Answer: You can't. Try this great recipe, from Joyful Momma's Kitchen, for a homemade Mexican dinner fiesta.
10 Soft Taco Shells
2 cups Chicken - cooked and shredded
2 cups Monterey Jack Cheese - shredded
3 T Butter
3 T Flour
2 cups Chicken Broth
1 cup Sour Cream
1 - 4 oz. Green Chilies - diced
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
In a 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 chilies. 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.