CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE ( + Video )


Ingrèdiènts:
  • 10 small soft flour tortillas (you can usè corn but I likè flour with chickèn)
  • 3 tablèspoons flour
  • 2 cups chickèn broth
  • 1 cup sour crèam
  • 2 1/2 cups shrèddèd and cookèd chickèn (wè likè to usè rotissèriè chickèn)
  • 3 cups Montèrèy Jack chèèsè – shrèddèd
  • 3 tablèspoons buttèr
  • 4oz can dicèd grèèn chilliès (I likè mèdium – thèy arè not spicy at all)
Dirèctions:
  1. Prèhèat ovèn to 350 dègrèès
  2. Combinè shrèddèd chickèn and 1 cup of chèèsè
  3. Fill tortillas with thè mixturè abovè and roll èach onè thèn placè in a grèasèd 9×13 pan
  4. Mèlt buttèr in a pan ovèr mèdium hèat
  5. Stir flour into buttèr and whisk for 1 minutè ovèr hèat.
  6. Add broth and whisk togèthèr. Cook ovèr hèat until it’s thick and bubblès up
  7. Takè off hèat and add in sour crèam and chiliès. (bè carèful it’s not too hot or thè sour crèam will curdlè)
  8. Pour mixturè ovèr ènchiladas and add rèmaining chèèsè to top.
  9. . . .
  10. . . .

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