8 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3 1/2 Tbsp butter
1/4 cup flour
3 1/2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies
1. Preheat oven to 350 degrees. Grease 9X13 casserole or pan.
2. Mix chicken and Monterey Jack cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to a boil (you don’t want to curdle the sour cream).
5. Pour over enchiladas and top with the cheddar cheese.
6. Bake 25 min and then under high broil for 3 min to brown the cheese.
Note: This sauce doesn’t freeze very well, so if you’re making this ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of service.
The photo at left is from December 2014, shows Lea making her Enchiladas Casserole in the kitchen of Kinney Avenue Christian Fellowship Church. Larry’s mother, Marjorie, is in the background at the wash bay. This Fellowship dinner included a Fall Garden Salad, Turkey Vegetable Soup, Enchiladas Casserole, Honey Cornbread, Peas and Carrots, and Chocolate Eclair Cake. This recipe is also known as Chicken Enchilada Grande Casserole
Need this recipe for a larger group? Here’s the link.