I saw this recipe sweep the Pinterest boards over and over and over again. I thought, there must be something to this recipe so I had to see for myself. And well, I've made it twice now in one month. Once with chicken and once with turkey, it is THAT GOOD!
My kids don't really go for enchiladas (they don't like red enchilada sauce), so this recipe is great for my family. This recipe will for sure be hitting my dinner table often.
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| I used two different type of tortillas (one gluten-free for my daughter)! |
originally found at Joyful Momma's Kitchen
10 flour tortilla2 cups cooked, shredded chicken (or turkey)2 cups shredded Monterey Jack cheese
3 tbsp. butter
3 tbsp. flour
2 cups chicken broth (or turkey broth with turkey meat)
1 cup sour cream
1 (4 oz) can diced green chillies
Preheat oven to 350 degrees. Grease a 9x13 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.
Bake 22 minutes and then under high broil for 3 more minutes to brown the cheese.
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This week's theme is: MEXICAN DISHES
Please only link recipes with our theme!
This week's theme is: MEXICAN DISHES
Please only link recipes with our theme!
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