CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Material:

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons of flour
• 2 cups chicken broth
• 1 cup of sour cream
• 2 1/2 cups of shredded chicken and cooked (we want to use rotisserie chicken)
• 3 cups of Monterey Jack cheese - grated
• 3 tablespoons of butter
• 4oz can be diced with green chili (I like medium - they are not spicy at all)

STEPS

• Preheat the oven to 350 degrees
• Mix shredded chicken and 1 cup of cheese
• Fill the tortillas with the mixture above and roll each and then place it in a lubricated 9 × 13 pan
• Melt the butter in a skillet over medium heat
• Stir the flour into butter and stir for 1 minute on the heat.
• Add the stock and mix it together. Cook over large heat until thick and bulging
• Remove the heat and add sour cream and chili. (Be careful because it's not too hot or sour cream will thicken)
• Pour the mixture over the enchilada and add the remaining cheese to the top.
• Bake in the oven for 20-23 minutes then you will want to bake for 3 minutes to brown the cheese.

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