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cooked, shredded chicken
shredded mexican style cheese
six inch tortilla shells (soft)
Preheat oven to 350º. Grease a 9x13 inch pan.
Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter. Stir in flour and cook for 1 minute.
Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream. Do not bring to a boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.