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We changed up yesterday's Taco Tuesday with this quick & easy Enchilada recipe. I used a rotisserie chicken that I got from the grocery store last night but I think this would be even better with marinated chicken breast. I will let you know next time I make it. Enjoy!
White Chicken & Mushroom Enchiladas
Ingredients:
10 soft taco shells (I used flour)
2 cups cooked, shredded chicken (in a hurry? use a store bought rotisserie)
2 cups chopped mushrooms
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
1 tsp Olive oil
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Instructions:
Preheat oven to 350 degrees. Grease a 9×13 pan. Saute onions & mushrooms, set aside. 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. Stir in sour cream, chilies, onions & mushrooms. Do not bring to boil, you don’t want curdled sour cream. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. Pour sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions: * Add a cup of salsa to the chicken mixture
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