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Chili Cheese Enchiladas
Chili Cheese Enchiladas

Chili Cheese Enchiladas
Chili Cheese Enchiladas
Source
Ingredients:
1
Servings
  • 10
    item
     soft taco shells
  • 480
    ml
     cooked, shredded chicken
  • 480
    ml
     grated monterey jack cheese
  • 3
    tbsp
     butter
  • 3
    tbsp
     almond flour
  • 480
    ml
     chicken broth
  • 240
    ml
     sour cream
  • 1
    item
     (4 oz) can chopped green pepper
Chili Cheese Enchiladas
Instructions:
  1. Preheat the oven to 350 degrees.
  2. Grease a 9×13 mold.
  3. Stir in chicken and 1 cup cheese. Wrap it in tortillas and place it in the pan.
  4. Melt the butter in a sauce pan, add the flour and cook for 1 minute. Add the broth and whisk until smooth. Heat over medium heat until thick and bubbly. Mix sour cream and pepper. Don’t boil it, you don’t want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese, chopped green onions and black olives if desired.
  6. Bake with the lid on for 22 minutes, remove the foil and then fry over high heat for 3 minutes to brown the cheese.
  • 10
    item
     soft taco shells
  • 480
    ml
     cooked, shredded chicken
  • 480
    ml
     grated monterey jack cheese
  • 3
    tbsp
     butter
  • 3
    tbsp
     almond flour
  • 480
    ml
     chicken broth
  • 240
    ml
     sour cream
  • 1
    item
     (4 oz) can chopped green pepper
1
Servings
0

Preheat the oven to 350 degrees.

Grease a 9×13 mold.

Stir in chicken and 1 cup cheese. Wrap it in tortillas and place it in the pan.

Melt the butter in a sauce pan, add the flour and cook for 1 minute. Add the broth and whisk until smooth. Heat over medium heat until thick and bubbly. Mix sour cream and pepper. Don’t boil it, you don’t want curdled sour cream.

Pour over enchiladas and top with remaining cheese, chopped green onions and black olives if desired.

Bake with the lid on for 22 minutes, remove the foil and then fry over high heat for 3 minutes to brown the cheese.

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