Rich & creamy enchiladas, just like you order at your favorite Mexican restaurant!
Ingredients
10soft flour tortillas
2 1/2cupsshreddedchicken
14 ounce candiced green chilies
2cupsshreddedMonterrey Jack cheese
3tbsbutterunsalted
3tbsflour
2cupschicken brothlow sodium
1cupsour cream
Instructions
Preheat oven to 350 degrees. Grease a 9x13 pan with non-stick pan.
In a large bowl, mix together the shredded chicken and 1 1/2 cup of Monterrey Jack cheese.
Fill each of the 10 tortillas with the chicken and cheese mixture. Roll each tortilla and place in prepared pan.
In a medium size sauce pan, melt the butter. Stir in flour and cook one minute. Add broth, stirring constantly until smooth. Heat for 1-2 minutes until bubbly.
Stir in sour cream and green chilies until blended. Remove from heat to prevent the sour cream from curdling.
Pour sour cream mixture over enchiladas. Top with remaining one cup of shredded cheese.
Cook for 25 minutes. You may need to cover the enchiladas with aluminum foil the last 10 minutes to prevent cheese topping from burning.