Creamy Chicken Chili Wraps (Print Version)
# Ingredients:
01 -
2-3 tablespoons sliced green onions.
02 -
8-10 small tortillas made from flour.
03 -
3 cups Monterey Jack cheese, grated.
04 -
4 oz can of diced green chilies.
05 -
1 cup sour cream.
06 -
3 tablespoons butter, unsalted.
07 -
2 cups chicken broth.
08 -
3 tablespoons plain flour.
09 -
3 cups shredded, cooked chicken.
# Instructions:
01 -
Set oven to 350°F. Lightly grease a 9x13 dish with nonstick spray.
02 -
Stir together 1 cup of the grated cheese with the shredded chicken.
03 -
Spoon mixture onto tortillas, roll them tightly, and place in the dish with the seam side facing down.
04 -
In a pan, melt butter and stir in flour. Cook for a minute, then slowly add broth while whisking. Let it thicken, cool a little, and mix in sour cream and chilies.
05 -
Spread the sauce over the enchiladas and sprinkle the top with the remaining 2 cups of cheese.
06 -
Pop it in the oven for 20-25 minutes until bubbly. Optionally, broil for a minute or two to brown the cheese.
07 -
Add green onions on top for decoration and serve while warm.
# Notes:
01 -
Rotisserie chicken works great here.
02 -
Like it spicy? Toss in some cayenne.
03 -
Be sure the sauce cools a bit before adding sour cream to avoid curdling.