Chicken Enchiladas/Pic

[Roxy15]

Chicken Enchiladas:

8 Flour Tortillas-(Soft Taco Size)

2 Cups Cooked, Shredded Chicken

***Can Use Rotisserie Chicken, Shredded-(To Taste)

2 Cups Shredded Monterey Jack Cheese Or Mexican Blend Cheese

***Use Your Favorite Cheese

3 T. Butter

1 T. Flour

2 Cups Chicken Broth

1 Cup Sour Cream

1-(4-oz.)-Can Diced Green Chiles

 

 

Preheat oven to 350 degrees.

 

Spray a 9x13-in. pan with cooking spray.

 

Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

 

 

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken, Remove from heat and stir in sour cream and chilies.

 

Pour sauce over enchiladas and top with remaining cheese.

 

 

Bake 20-25 minutes and then broil for a few minutes to brown the cheese.