Contents :
10 soft taco shells
2 cups cooked, shredded chicken
2 cups grated Monterey Jack cheese
3 tablespoons. butter
3 tablespoons almond flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can chopped green pepper
Instructions
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.
