Chicken Enchiladas with Sour Cream Sauce

In Oklahoma, I grew up on Tex-mex, and even though I moved to SoCal and fell in love with “real” Mexican food, I still have a soft spot for enchiladas covered in sauce! The first time I made these enchiladas I didn’t take the step-by-step photos, so of course I had to make them again… There were no complaints.

Serves 6

Prep time: 15 minutes
Cook time: 50 minutes

Ingredients:

• 2 ½ cups shredded and cooked chicken (2 sm. skinless chicken breasts)
• 10 small soft flour tortillas (corn tortillas optional)
• 3 tbsp. butter
• 3 tbsp. flour
• 2 cups chicken broth
• 4 oz. can diced green chiles (heat is preference)
• 1 cup sour cream
• 3 cups shredded Monterey Jack cheese

Directions:

1. Preheat oven to 350 degrees.
2. Season the chicken with salt and pepper and/or desired seasonings and cook for approximately 30 minutes. After chicken is fully cooked and cooled, shred.
3. In a medium bowl, combine the shredded chicken and 1 cup of cheese.
4. Spoon mixture above into tortillas, roll each one, and then place seam-side down into a greased 9×13 pan.
5. Melt butter in a medium saucepan over medium heat.
6. Stir flour into butter and whisk for 1 minute over heat.
7. Add broth and whisk together. Cook over heat until it bubbles up.
8. Take off heat and add in sour cream and chiles.
9. Pour mixture over enchiladas and add remaining cheese to top.
10. Bake in oven for 20 minutes, then broil for 3 minutes to brown the cheese.

AWESOME SAUCE! ENJOY!