Chicken enchiladas with green chili sour cream sauce

Ingredients:

• 10 soft taco shells
• 2 cups cooked and shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Directions:

1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Take off heat and stir in sour cream and chilies.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

A few things to note:

• This recipe calls for diced green chilies. Don’t let that fool you, these are NOT spicy in the least.
• If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
• If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
• You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
• This sauce does not freeze well. The enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.

*I have been making this recipe that I printed from online somewhere for a long time and have no idea who the original chef is to give proper credit…sorry!