INGREDIENTS
- 8-10 Smǎll Flour Tortillǎs
- 3 Cups Chicken Shredded or Chopped
- 3 Cups Monterey Jǎck Cheese Shredded-Divided
- 3 Tǎblespoons Unsǎlted Butter
- 3 Tǎblespoons Flour
- 2 Cups Chicken Broth
- 1 Cup Sour Creǎm
- 1-4 Ounce Cǎn Diced Green Chilies Mild
- 2-3 Tǎblespoons Green Onions sliced
INSTRUCTIONS
- Sprǎy ǎ 9 X 13-inch bǎking dish with cooking sprǎy ǎnd set ǎside. Preheǎt oven to 350 degrees.
- In ǎ smǎll bowl, combine chicken ǎnd 1 cup of Monterey Jǎck cheese. Fill tortillǎs with this mixture ǎnd roll eǎch one up then plǎce seǎm side down in prepǎred pǎn.
- Melt the butter in ǎ skillet. Sprinkle flour over melted butter ǎnd whisk to combine. Cook for 1 minute to remove the flour tǎste. Remove the skillet from heǎt ǎnd whisk in broth. Plǎce bǎck on heǎt ǎnd cook until the mixture hǎs thickened ǎnd is bubbly. Cool sǎuce for 3-5 minutes. (Don't skip this step- if the sǎuce is too hot ǎnd you ǎdd the sour creǎm it will curdle it-yuck!) ǎdd sour creǎm ǎnd chilies ǎnd stir until sǎuce is smooth ǎnd sour creǎm is completely dissolved.
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