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Ingredients
8 flour tortillas (soft taco size)
1 lb of ground beef
2 cups shredded monterey jack cheese (or pepper jack)
4 ounces softened cream cheese
3 tbsp butter
3 tbsp flour
1 packet of taco seasoning
1 (14.5oz) can of chicken broth (2 cups)
3/4 cup sour cream
1 (4oz) can of diced green chiles
Instructions
Preheat oven to 350° F and grease a 9x13 baking dish.
Brown then mix the beef with the cream cheese, taco seasoning and HALF of the shredded cheese (about 1 cup).
Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
Pour the sauce over the enchiladas and top with remaining cheese.
Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
I got this recipe from the website below! I replaced the chicken with ground beef.
https://www.thelazydish.com/easy-creamy-white-chicken-enchiladas/