Green Chili Chicken Enchiladas


12 (medium sized) flour tortillas
2 cups cooked, shredded chicken
3 TB butter
3 1/2 TB flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilis
1 small can sliced black olives
2 cups shredded cheese, divided (I had cheddar but you can use a taco/Mexican blend or Monterrey jack)


Preheat oven to 350 degrees.

Melt butter in a saucepan then whisk in flour until bubbling.  Gradually whisk in chicken broth and cook until thickened. Whisk in 1 cup cheese.  Stir until melted.  Remove from heat and stir in sour cream, chilis, olives and chicken.

Assemble and roll-up enchiladas.  Place in a 9x13 baking dish that has been sprayed with non-stick cooking spray.  Top with any left over sauce and then the remaining cup of cheese.

(*I fit 8 enchiladas in my 9x13 pan but there is enough sauce for 12.  I just use left over sauce on top but you could use a second dish or try to squish more in together.)

Bake for 20-25 minutes until bubbly and toasty!

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