Ingredients
6-8 flour tortillas
2 cups leftover shredded chicken fajita (or more if you have it)
1/2 cup sour cream
1 cup milk, divided
2 Tbsp butter
3 Tbsp flour
1/2 cup chicken broth
2 cups Mexican blend cheese
Preparation
- Pre-heat your oven to 375 degrees and grease a 8×8 pan.
- In a small sauce pan melt butter. Whisk in flour. Then add 1/2 cup milk and chicken broth. Simmer over medium heat while whisking until it’s thick.
- Add sour cream and the other 1/2 cup of milk to the pan and remove from heat.
- Pour a little of the liquid mixture on the bottom of the pan.
- Cut the tortillas in half and cover the bottom of the pan. I cut off a small overlapping piece to cover the middle. Or you could cut up another tortilla to cover the hole in the middle.
- Then add 1/3 of the meat then 1/3 of the cream mixture, then some cheese.
- Repeat - tortillas, meat, cream mix, cheese for a total of 3 layers.
- Make sure you end with cheese.
- Cover with foil and bake 30 minutes. Remove the foil and broil for a few minutes until the cheese is bubbly and starts to brown.
