This is a perfect weeknight meal. It took about 5 minutes to assemble and 25 minutes to cook. I was going to serve it with a salad, but there was no time. We will have double the vegetables tomorrow!
Adapted From: Home Cooking with Sonya
8-10 soft taco size flour tortillas
2 cups shredded cheese (Monterey Jack or Cheddar)
2 cups shredded rotisserie chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 4-ounce can diced green chilies
Cilantro for garnish, if desired
- Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.
- In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chilies. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.
- Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.
Yummy, bring some to work please.
ReplyDeleteI just found this recipe through Google, tried it -- and it's great! Only advice is to check them after 15 minutes or so. Very good.
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