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Instructions |
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preheat oven to 350 degrees. mix chicken, 1 cup cheese and 1 can
green chilies. Roll up in tortillas and place in pan.
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In a sauce pan, melt 3 TB butter, stir in 3 TB flour and cook 1
minute. Add 2 cups chicken broth and whisk until smooth. Heat over
medium heat until thick and bubbly. stir in sour cream and 1 can
green chilies. Do not boil.
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Pour over enchiladas and top with remaining cheese.
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Bake 22 minutes and then broil for 3 minutes to brown the cheese.
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| Serving
Suggestions |
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I reserved 1/3 of can of green chilies for chicken and used it for green chile rice.
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Originally Submitted
2/19/2012
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