3-4 boneless, skinless chicken breasts
1 tablespoon olive oil
2 cups Monterey jack cheese, shredded
8-10 soft taco-size flour tortillas
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies
Fresh cilantro, chopped
1. Heat olive oil in large skillet over medium-high heat. Cook chicken 5-10 minutes per side, or until cooked through. Remove from heat and shred with forks.
2. Heat oven to 425*F.
3. Mix 1 cup cheese and chicken in medium bowl. Place equal amount of chicken mixture into each tortilla. Roll tortillas up and place seam-side down in lightly greased 9 x 12-inch baking dish.
4. Melt butter in saucepan over medium heat. Stir in flour and cook 1 minute, stirring constantly. Slow add in chicken broth, stirring constantly. Increase heat to high and bring to boil. Cook, stirring, until sauce thickens. Remove from heat and stir in sour cream and chilies.
5. Pour sauce over enchiladas and sprinkle with remaining shredded cheese. Bake 20 to 25 minutes or until cheese and sauce are bubbly. Sprinkle with cilantro before serving.
This recipe is from Let’s Dish and I think they’ll be called Mexican Crepes from this point on since they reminded us quite a bit of crepes and not too much of enchiladas! I loved these the most and claimed all of the leftovers for my own. The guys enjoyed them as well, but I was the one who really dug them. This would be delicious with spinach added to the chicken mixture.
Shown here with Mexican Rice.