Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce

 Seriously, guys. Seriously.

What you'll need:

• soft tortillas, large
•  2 cups cooked, shredded chicken (I bought a full, cooked rotisserie chicken from the grocery store and just pulled the meat off)
• 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 chillies
• Cilantro

What you'll need to do: 

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup of cheese. Roll up in tortillas ans place in pan.
3. Saute any veggies you might want to add in. We did pepper and onions. Once sauteed, place over rolled up tortillas. If this isn't your thing, skip this step.
4. In sauce pan, melt butter, stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over Med heat until thick and bubbly.
5. Stir in sour cream and chillies. Do NOT bring to a boil. You do not want to curdle the sour cream.
6. Pour over the enchiladas and too with the remaining cheese. We added cilantro at this point, as well.
7. Bake for 20-25 minutes and then under high broil for 3 minutes to brown the cheese.
8. Serve with any sides you like and nosh your heart out.

 We loved these. Our only complaint was that the sauce was a bit thin, so next time I am going to add a tiny bit more flour when making the sauce. Otherwise, this was great. It took about a hour to make, which was fine. It was fun to put together and was well worth the time and effort.

At this point I will let the pictures speak for themselves:

 
 

 Enjoy!

-E-