These were really yummy and really easy. I bought a bag of frozen chicken from Costco and cooked and cubed it all with oregano, basil, and garlic. That made this recipe super easy because the chicken can be frozen in sandwich bags in smaller portions and is ready for a meal like this. I found this recipe
here. (Let's Dish)
Ingredients:
8-10 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 T. butter
3 T. flour
2 cups chicken broth
1 cup sour cream
1 4 0z. can diced green chiles
Chopped, fresh cilantro for garnish (optional)
Directions:
Preheat oven to 425*. Mix together 1 cup of the cheese and the chicken. Place equal amounts of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased 9x13 pan. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20-25 minutes. Sprinkle with cilantro, if desired.
