2c chopped, cooked chicken
1c chopped onion
1/2c chopped bell pepper
1 can green chilies
1c Monterey Jack cheese
12 corn tortillas
2 1/2c chicken broth
1/2c Monterey Jack cheese
1c sour cream
Preheat oven to 350°. 13x9 or 9x9 casserole dish works best. Spray liberally with non-stick spray.
Sauté onion & bell peppers in 2 TBSP of butter until tender. Stir in chicken & set aside.
Melt 3 TBSP of butter over a medium heat. Add flour & salt; stir in chicken broth. Cook & stir until thick & bubbly. Remove from heat. Stir in sour cream & 1/2 cup of cheese.
Add 1/2 cup of sauce & green chilies to the chicken mixture; stir into mixture.
Dip each tortilla into the remaining sauce, put about a tablespoon of the chicken mixture into the middle, roll up & place seam side down. Pour remaining sauce over the rolled tortillas & sprinkle with cheese.
Cover & bake for 10 minutes; bake uncovered for another 5 minutes.
As with most of the recipes we post, it is quite easy to make this your own. I have used a variety of chicken -- boneless/skinless breast I prepared, a rotisserie chicken, even canned chicken. To give it a real kick add chopped jalapenos instead of green chilies. I always serve with fresh Pico de Gallo and add fresh cilantro to the chicken mixture as well.