White chicken chili enchiladas скачать в хорошем качестве

White chicken chili enchiladas

Ingredients: 3 tablespoons of butter 3 tablespoons of 3 cups of shredded chicken Tin flour tortillas 2 cups of chicken bro 1 cup of sour cream 14 ounce can of green chilies 3 cups of Monterey Jack cheese shredded  1/4 teaspoon of red pepper flakes  Directions : Melt your 3 tablespoons of butter in a skillet and then add your 3 tablespoons of flour, stirring this constantly let the flower cook a little bit. This is how you make a roux. After you’ve cooked your flower for a few minutes, add your 2 cups of chicken broth and then let that get fixed during it constantly. Add your sour cream, salt, pepper, and red pepper flakes to taste. I usually add about a fourth of a teaspoon of pepper flakes. Allow this to warm up but do not boil it. Spray a 9 x 13 pan with Pam Preheat your oven to 350°F Spread your tortillas out on your clean counter. Place your shredded chicken in the middle of each of your tortillas and spread them out evenly. Now sprinkle approximately 2 to 3 tablespoons of shredded Monterey jack cheese over each of the tortillas on top of the chicken. Gather your chicken and your cheese to the front of the tortilla and start rolling it tightly, placing each tortilla in the 9 x 13 pan with the seam side down. Now pour your wet mixture from the skillet over the top of your rolled enchiladas. Spread your sauce out evenly over the tortillas. Sprinkle the rest of your Monterey Jack cheese over the top of your enchiladas. Bake for 20 to 25 minutes. Then turn your oven to broil for about four minutes keeping your eye on the dish once it’s a little brown on top. Remove it from the oven. Allow it to cool just a little then you can top this with sour cream, green onions, salsa, and lettuce. Enjoy!