INGREDIENTS
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10 soft taco shells
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2 cups cooked, shredded chicken
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2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
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3 Tbsp. butter
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3 Tbsp. flour
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2 cups chicken broth
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1 cup sour cream ( I use Greek yogurt)
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1 (4 oz) can diced green chillies (these are not hot)
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