 |
The Lazy Dish has done it again! These are delicious and super easy for a weeknight!
Ingredients
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (I use Rotisserie)
- 2 cups shredded monterey jack cheese (or pepper jack)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (NOT the whole packet)
- 1 (14.5oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4oz) can of diced green chiles
Instructions
Preheat oven to 350 degrees and grease a 9x13 baking dish.
In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).
Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
Pour the sauce over the enchiladas and top with remaining cheese.
Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.
