I liked this dinner ok. Bruce, not so much. He said the taco shells were too wet on the bottom for him. The kids seemed to like it ok, but basically had the same opinion. It sounds GREAT, it just didn't meet up to expectations. You might know to do something different to make a dryer bottom. If so, please share. I would try it again.
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Here's the recipe:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups, grated, monterey jack cheese
3 Tbs butter
3 Tbs flour
2 cups chicken broth
1 cup sour cream
1, 4oz can diced green chilies
Preheat oven to 350 degrees
Spray 9x13 pan with cooking spray
The person that originally posted this recipe suggested several ways to cook the chicken. Buying a rotisserie chicken and picking it off the bone, boiling it, or roasting it. Once you decide on that, shred the two cups of chicken. She suggested using a stand mixer with the paddle attachment. I used my kitchen aid and I'm telling you, it was perfectly shredded! What a great idea!
Add 1 cup of shredded cheese to the chicken. Here is where you want to add your seasoning (salt and pepper) if you boiled your chicken, to give it some extra flavor.
Place chicken mixture in each of your ten soft taco shells. Roll them up and place them in your baking dish.
In medium sauce pan, melt butter. Stir in flour and let cook and thicken for one minute. Do NOT let it burn. Add chicken broth and whisk until smooth.
Stir in sour cream and chilies. Be sure not to let the mixture boil.
Remove sauce from heat and pour over enchiladas.
Top with remaining shredded cheese.
Bake at 350 for 20-25 minutes.
If you'd like, turn the oven to broil and let the top broil for one or two minutes. I did this, and it was good.
I served ours with refried beans and chips like she did. Other than the bottom of the shells being too damp, they were delicious. Any suggestions for the bottom of the shells?
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