Creamy Chicken Enchilada
- 2 cups Monterey Jack Cheddar cheese
- 8 flour tortillas (soft shell)
- 3 tablespoons butter
- 1 cup sour cream
- 1 4oz. can of diced chiles
- 2 cups shredded chicken(about 1 big breast)
- 3 tablespoons flour
- 2 cups chicken broth
- Salt and pepper
Preheat the oven to 425 degrees
Cook/shred your chicken breast and mix it with 1 cup of cheese
Lay 8 Tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in greased 9x13 dish.
In a saucepan, melt the butter and the 3 tblsp flour. Mix and cook for about a minute.
Add in the 2 cups of chicken broth, whisking until its a smooth consistency. Whisk over medium heat until it is thick and creamy (usually 5-8 minutes)
Mix in sour cream, salt/pepper, and can of chilies to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top
Bake for 20-25 minutes or until the cheese is golden brown.
Add salsa or cilantro.