Chicken Enchiladas

By jasonhewitt

White Chicken Enchiladas

Ingredients

• Corn Tortillas
• 2 Small Cans Chicken, Drained, diced, salt and peppered
• 2 C Shredded Jack Cheese . . . Tex Mex Blend
• 3 Tbs Butter
• 3 Tbs Flour
• 2 C Chicken Broth
• 1 C Sour Cream
• 4 oz Diced Green Chiles

Preparation

Step 1

Preheat oven to 350 degrees.

Dice and salt/pepper chicken. Make enchiladas with chicken and shredded cheese. Place seam down in a prepared 9 by 13 pan.

In a saucepan, melt butter, whisk in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

Remove from heat and stir in sour cream and chiles. Pour over enchiladas and top with cheese.

Bake for 22 minutes. Broil for 3 minutes to brown cheese.

**This was good, but try 3/4 or 1/2 C Sour Cream, 1/2 of the chiles, and add some sort of white or Mexican cheese!