Fixings:
10 soft taco shells (smaller flour tortillas)
2 cups sliced seared, sliced chicken
sliced 2 cups Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken stock
1 cup cream
1 (4 oz) can diced green chillies
Directions:
Preheat kitchen appliance to 350 degrees. Grease a 9×13 pan. combine chicken and 1 cup cheese. Roll up in tortillas and place in pan. at a very sauce pan, soften butter, stir in flour and cooking one minute. Add broth and whisk over smooth. Heat over medium heat till thick and bubbly. Stir in cream and chilies. Do not bring to boil, you don’t wish curdled cream. Pour over enchiladas and top with remaining cheese, and if you prefer. diced green onions and black olives. Bake twenty two min coated, take away foil and so high broil for three min to brown the cheese. Pico Gallo could be a nice garnish.
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