Creamy Chicken Enchiladas
It's a cinch to make these creamy, delectable enchiladas.
Ingredients
- 3 boneless, skinless chicken breasts, cooked nd shreddeda
- 2 cups Monterey Jack cheese, shredded
- 2 cup cheddar cheese, shredded
- 8-10 flour tortillas
- 6 tbsp butter
- 6 tbsp flour
- 2 (14.5 oz) cans chicken broth
- 1¾ cups sour cream
- 7 oz can diced green chilies
Instructions
- Preheat oven to 350°F.
- Spray a 13X9 inch oven safe casserole dish with non-stick cooking spray.
- In a mixing bowl combine shredded chicken with half the shredded cheese.
- Divide chicken/cheese mixture evenly between the flour tortillas.
- Roll tortillas snugly enclosing the the chicken/cheese filling and place them in the prepared casserole dish seam side down. Set aside.
- In a large saucepan, heat butter over medium low heat until melted.
- Whisk in flour and stir to combine making a roux. Cook for 1 minute.
- Add chicken broth and increase heat to medium. Bring sauce to a low simmer. Continue to whisk until the sauce thickens.
- Remove sauce from heat and allow it to cool for 5 minutes.
- Stir in the sour cream and whisk to combine with the sauce until smooth and creamy.
- Add diced green chilies to the cream sauce. Stir to combine.
- Spoon the cream sauce over the enchiladas in the casserole dish. Use a spoon or a spatula to pull enchiladas apart making sure the sauce gets down in between the enchiladas.
- Top enchiladas with an even layer of the remaining shredded cheese.
- Bake uncovered for 20-25 minutes until heated through and cheese is melted.
- Turn on broiler and cook for an addtional 2-3 minutes until cheese is golden brown and casserole is hot an bubbly.