Chicken Enchiladas with Green Chile & Sour Cream Sauce

Here is a fabulous enchilada dish, just in time for Cinco de Mayo!  There are a couple of steps but it all comes together really quickly.  You can simplify it more by using left over chicken or a store bought rotisserie.  The creamy sauce is so yummy, a nice alternative to traditional red sauce!  Serve with Mexican Rice & refried beans for a completely delicious Cinco de Mayo meal!

Ingredients:

12 Small (Fajita size) Flour Tortillas

2 cups Cooked, Shredded Chicken (**See Note)

2 cups Shredded Monterrey Jack Cheese

(For the Sauce)

3 tbsp Butter

3 tbsp Flour

2 cups Chicken Broth

1 cup Sour Cream

1- 7oz can Chopped Green Chiles

Directions:

In a chefs pan, over medium heat, melt the butter & add in the 3 tbsp of flour.  

Cook for 1 minute, stirring constantly.

Add the chicken broth & whisk until smooth.  Continue to cook over medium heat until the sauce starts to thicken.  

Stir in the sour cream.

 Then the can of chopped chiles.

Reduce heat to low & let sit while you fill the enchiladas.

Preheat the oven to 400 degrees.
Spray a 9 X 13 casserole (or use 2 smaller casseroles like I did) with nonstick spray.  Working with about 4 tortillas at a time, microwave for 5-10 seconds.  Fill each tortilla equally with chicken & cheese.  Tuck in the sides & roll the tortilla closed.  Place the filled tortilla, seam down, in the casserole dish.  Continue until all the chicken is used up, reserving some of the cheese for topping.

Pour the sauce over top of the enchiladas, then top with reserved cheese.

Bake at 400 degrees for 20-25 minutes.  Let cool slightly to set & serve.

Enjoy!!

This recipe is slightly adapted from Let's Dish.  Check the post, her pictures are much better than mine!

**Note:  I roasted 2 boneless, skinless chicken breasts drizzled with olive oil & seasoned with salt & pepper in the oven at 350 degrees for 30-35 minutes.  Allowed to cool then shredded to make approx 2 cups of chicken.