Yield: 3 servings
6 medium soft tacos
1 1/2 cups cooked, shredded chicken
1 1/2 cups mixed cheese, mozzarella and cheddar cheese
2 tbsp butter
2 tbsp flour
1 1/2 cups chicken broth
3/4 cups sour cream
1/4 cup pickled hot peppers, chopped
Preheat oven to 350 F degrees. Grease a baking dish, you could use a 8×8 inch baking dish.
Mix chicken with half the cheese and roll them up in the tortillas and place in the baking dish.
In a sauce pan, melt the butter and whisk in the flour. Cook for a minute after which add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly.
Add the sour cream and hot peppers to the sauce pan and stir. Remove from heat.
Pour the sauce over the enchiladas and top with the remaining cheese.
Bake for 22 minutes and then broil for 3 minutes to brown the top.
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