Enchiladas & Sour Cream Sauce:
· 6-8 flour tortillas
· 3 cups cooked chicken shredded
· 3 cups shredded cheese
· 3 tbsp. unsalted butter
· 3 tbsp. flour
· 2 cups chicken broth
· 1 cup sour cream
· 1-22 (4oz cans) diced green chilies
· 1 jalapeño, minced or sliced (optional)
· 2-3 tbsp. chopped cilantro or green onions
Preheat oven to 350 degrees. Spray a 9 X 13-inch baking dish with cooking spray and set aside.
In a small bowl, combine shredded chicken with 1 cup of chicken broth, & green chilies (we like chopped jalapeños in here, too!) Fill tortillas with this mixture, sprinkle with cheese, & roll each, placing seam side down in the prepared pan.
Melt the butter in a skillet. Sprinkle flour over melted butter & whisk to combine, cook for ~1 minute. Remove skillet from heat & whisk in broth. Place back on the heat & cook until the mixture has thickened & begins to bubble. Let sauce cool for 3-5 minutes. Add in sour cream, cheese (& extra chilies if you want!) & stir until sauce is smooth & sour cream dissolves.
Pour sauce over enchiladas & add remaining cheese over top. Bake for 20-25 minutes or until enchiladas are heated through & sauce is bubbly. Turn broiler on high, & broil until the top is nicely golden. Top with chopped cilantro or green onions & enjoy!
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