Chicken Enchiladas with Sour Cream White Sauce

By MaryEllen

Ingredients

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterrey Jack cheese - shredded
• 3 tablespoons butter
• 4oz can diced green chilies (I like medium - they are not spicy at all)

Details

Servings 1
Adapted from raininghotcoupons.com

Preparation

Step 1

Preheat oven to 350 degrees

Combine shredded chicken and 1 cup of cheese

Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan

Melt butter in a pan over medium heat

Stir flour into butter and whisk for 1 minute over heat.

Add broth and whisk together. Cook over heat until it's thick and bubbles up

Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour cream will curdle)

Pour mixture over enchiladas and add remaining cheese to top.