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Add 2 cups of chicken broth and stir until smooth.
Stir in 1 cup sour cream and 4 ounces diced green pepper. Be sure not to let the mixture boil.
Remove the sauce from the heat and pour it over the enchiladas.
Top with 1 cup grated Monterey Jack cheese.
Bake for 20-25 minutes.
If you like, you can turn the grill to high heat and broil for a minute or two until the cheese is brown and slightly crispy.
Enjoy!
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