I hope everyone had a GREAT weekend.
Our was really nice AND it's still continuing! The Colonel has off today!
I wanted to share with you this EASY and DELICIOUS
recipe that you can use for leftover chicken that I found HERE on Pinterest.
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterrey Jack cheese
1 cup shredded Cheddar cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1 (4 oz) can diced jalapenos
In a pan, melt the butter.
Then stir in flour and cook 1 minute...
Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly...
Stir in the sour cream, the can of chilies and jalapenos, which I did NOT drain.
Do not bring to boil, you don't want curdled sour cream...
Place some chicken and cheese down the center of a flour tortilla...
Lay the flour tortillas in a baking dish seam side down...
Pour your lovely cream sauce on top of the rolled up tortillas.
Spread the cheddar cheese on top. This is MY addition.
Things were looking just a little TOO white and bland for me...
Bake 20 minutes at 350 and then for 5 minutes under the broil.
Please do not walk away when the dish is under the broil.
I served them with some zucchini, one of my favorite vegetables...
This really was an easy dish to prepare.
And as you probably know, I like an EASY meal!
Enjoy your day!
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