Friday, March 23, 2012

Chicken Enchiladas

Chicken Enchiladas

8 8 inch soft taco shells
3 cups cooked shredded chicken
1/4 cup diced green pepper sauteed
1/4 cup diced onion sauteed
1 Tbsp taco seasoning
2 cups shredded Monterey Jack Cheese divided
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
3/4 cup sour cream
1 4oz can green chilies
1 Tbsp taco seasoning
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Saute onion and green pepper in a little butter.
3. Mix chicken and 1 cup of the shredded cheese. Add sauteed onion and pepper and the taco seasoning. Divide mixture onto taco shells and roll up and place in pan seam side down.
4. In a saucepan melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Remove from heat.
5. Stir in the taco seasoning,chilies and sour cream. Pour over enchiladas and top with remaining cheese.
6. Bake 25-30 minutes or until heated through.
Serve with sour cream and salsa if desired. I also like to make a rice dish to go with this.


  1. Going to give it a try. Looks good.

  2. What is a soft taco shell? Do you mean a tortilla? I make enchiladas a lot but I am not familiar with a soft taco shell & didn't want to miss anything new.

    1. You got me there. It's probably just a tortilla but it's what I use to make soft tacos.