Chicken Enchiladas w/ Sour Cream Sauce

By msippigrl

Ingredients

• 2 1/2 - 3 cups shredded, cooked chicken (Plain rotisserie, or boiled chicken works well)
• 2 to 2 1/2 cups shredded Monterey Jack cheese or Mexican Blend cheese
• 1/2 - 1 teaspoon dry Taco Seasoning Mix, optional (I used Taco Bell brand)
• 8 fajita-size flour tortillas (I used refrigerated kind)
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth (I used a 14.5 oz. can plus enough water to measure 2 cups)
• 1 cup sour cream
• 1 (4 oz) can chopped green chilies, drained well
• Salt and black pepper, to taste
• Chopped green onions, optional

Preparation

Step 1

Preheat oven to 350 F. Lightly spray a 13x9" baking pan with cooking spray. Set aside.

In a medium saucepan over medium heat, melt butter; whisk in the flour and cook 1 minute. Whisk in the broth until smooth; cook until bubbly and thickened. Remove from heat and let stand for 5 minutes (to prevent the sour cream from curdling). Then whisk in the sour cream, green chilies, salt, and pepper. Set aside.

In a bowl, toss together the shredded/chopped chicken, little salt and pepper, and dry taco seasoning, if using. Add HALF the cheese and toss to combine. Roll mixture up in the flour tortillas and place seam side down in baking pan.

Spoon or pour the sauce over the enchiladas. Top with remaining half of cheese. Top with green onions if desired, or wait and garnish at serving time.

Bake about 25 minutes, or until bubbly around the edges and cheese is lightly browned. Can broil for about 3 minutes, if needed. Let stand 3-5 minutes, then garnish with green onions and serve.