INGREDIENTS
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10 soft flour taco shells, medium size
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1 rotisserie chicken, shredded (about 2 cups)
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2 cups shredded Mexican cheese blend
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1 cup chunky salsa (mild)
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1 can (4 ounces) diced green chilies
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½ teaspoon salt
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3 tablespoons butter
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2 cups chicken broth
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3 tablespoons flour
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1 cup sour cream