10 soft taco shells (I used whole wheat, medium sized)
2 cups cooked, shredded chicken (I bought uncooked breasts and cooked them then shredded them using two forks)
2 cups shredded Monterey Jack cheese (in the future I might use a Mexican blend)
3 Tbsp butter
3 Tbsp flour (I used whole wheat)
2 cups chicken broth (I used low sodium)
1 cup sour cream
1 (4oz) can diced green chilies
Preheat oven to 350˚ degrees. Grease a 9x13 pan.
Mix chicken and 1 cup cheese. Roll up the mixture in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook for 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 a boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 25 minutes and then under high broil, brown for 3 minutes until golden.
*This was very yummy, but I'm more of a spicy, seasonings-loving kind of gal so in the future (because I WILL be making this again) I will be adding a little more to it, maybe some garlic, onions, chili powder, red peppers, jalapenos, maybe some black olives, or red pepper flakes, something just to give it a little more kick. Hot sauce is always a plus to any meal. :)