I usually don't love chicken enchiladas, but I could eat these all day! Soo good...thanks to Midget Momma for this winner winner chicken dinner!
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese Or Pepper Jack cheese
- 5 ounces cream cheese
- 2 teaspoon garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoons taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Cook chicken by preferred method, boil, bake or using a rotisserie chicken.
- Once chicken is cooked, Preheat oven to 350 degrees. Grease a 9x13 pan.
- Add the cooked chicken to a bowl and shred with fork if it needs to shred. Add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder and cream cheese to the bowl and mix well so everything is combined.
- In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add 2 cups of chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the heat.
- In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
- Pour the sauce over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
