Ingredients:
°2 cups shredded cooked chicken (store-bought roast chicken can be used)
°1 cup grated Monterey Jack cheese (or mozzarella)
°Salt, pepper, adobo seasoning, to taste
°10 flour tortillas (taco size)
°3 tablespoons of butter
°3 tablespoons all-purpose flour
°Half a cup of chicken broth
°1 cup sour cream
°4 ounces green bell pepper, diced (do not drain)
°1 cup grated Monterey Jack cheese
Instructions:
Preheat oven to 350 degrees F . Spray a 9″ x 13″ baking dish with nonstick cooking spray.
In a medium bowl, combine 2 cups shredded cooked chicken, 1 cup shredded Monterey Jack cheese, salt, pepper and Adobo seasoning to taste.
Spoon chicken mixture into each of 10 tortillas.
Roll them all up and put them in the prepared baking dish.
In a medium saucepan, melt 3 tablespoons of butter.
Whisk in 3 tablespoons all-purpose flour and cook and thicken for 1 minute (do not let it burn).
Add 2 cups of chicken broth and stir until smooth.
Stir in 1 cup sour cream and 4 ounces diced green pepper. Be sure not to let the mixture boil.
Remove the sauce from the heat and pour it over the enchiladas.
Top with 1 cup grated Monterey Jack cheese.
Bake for 20-25 minutes.
If you like, you can turn the grill to high heat and broil for a minute or two until the cheese is brown and slightly crispy.
Enjoy!
Thanks for your SHARES!
Honey with Turmeric: The Most Potent Antibiotic That not even Doctors Can Explain
Sharpen Your Knife Like a Pro with Just a Battery
Top 15 des crèmes pour les mains les plus efficaces
Savory Chicken Ham & Cheese Croissant Bites
The remarkable story of Jono Lancaster is an inspiration to us all
Refreshing Detox Water: Lemon, Strawberry, Mint, and Cucumber