I’ve been holding out on you guys. I promise it was an accident. A few months back I made some ah-mazing enchiladas and totally forgot to tell you about them. I know, I know- bad blogger! Lucky for you I didn’t have time to photograph the project I did this weekend and while I was scrambling to find something to post today I stumbled upon these pictures. Whew! 😉
It deserves to be shared. Over and over again.
Here’s the ingredients I used (which is a little different from both the other recipes):
- 7-10 soft taco shells
- 2 cups cooked, shredded chicken (I boiled the chicken, then shred it)
- 2-3 cups shredded Monterey Jack Cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup light sour cream
- 1/4 cup salsa
- Preheat over to 350*
- Mix the chicken and cheese together and roll it up in the soft taco shells and place them all in a 9×12 pan
- In a pot heated over the stove on medium melt your butter, then whisk in the flour and stir for 1 minute. Then add the chicken broth and whisk until there are no lumps. Leave on the stove until bubbly and thick.
- Stir in the sour cream and salsa until creamy, but not boiling
- Pour your mixture over the wraps slowly and evenly and top with some more cheese
- Bake 22-25 minutes until cheese crisps just a little.
Check out lots of other executed food pins here. Got any delicious recipes to share? Email me at sandpaperandglue (at) gmail (dot) com to guest post!