*ingredients
°10 small soft tortillas (you can use corn, but I like flour with the chicken)
°3 tablespoons of flour
°2 cups of chicken broth
°1 cup sour cream
°2 1/2 cups shredded cooked chicken (we like to use grilled chicken)
°3 cups Monterey Jack cheese – grated
°3 tablespoons of butter
°4 ounces green bell pepper, diced (I like medium – it’s not spicy at all)
*How to Make :
Preheat oven 350° Combine shredded chicken and 1 c cheese Fill the tortillas with the above mix and roll each one up Next, place in a greased 9×13 skillet Melt the butter in the skillet over medium heat and stir in the flour into the butter and stir with a whisk for 1 minute. Adding broth and whisk together.
Cook over high heat until thickened and boiling. Remove from heat and add sour cream and pepper.(Be careful, do not overheat or the bitter cream will curdle) Pour the aggregate over the enchiladas and upload the relaxation of the cheese on top. Baking for 20-23 mn, then you’ll want to poach for about 3 mn to brown the cheese.
Enjoy!
