Chicken Enchiladas with Sour Cream White Sauce
Description
Even your pickiest eater will love this Mexican chicken casserole. It is so easy and even easier if you use rotisserie chicken, especially if you are short on time.
Ingredients
10 small soft flour tortillas
2 c. chicken stock/broth
1 c. sour cream
2 1/2 c. cooked, shredded chicken (leftover or rotisserie chicken works great)
3 c. Monterey Jack or Pepper Jack shredded cheese, divided
3 T. butter
4 oz. can diced green chillies
Directions
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Preheat oven to 350 degrees. Spray 9 x 13 inch pan with non-stick cooking spray.
Combine cooked, shredded chicken and 1 c. cheese. Fill tortillas with the mixture; roll each one; place rolled enchiladas side by side in the greased pan.
Melt butter in a saucepan over medium heat. Stir flour into butter; whisk 1 minute over heat. Add stock/broth and whisk together. Cook over heat until thick and bubbles up. Take off heat and let sit a little bit so it isn't so hot that it will curdle the sour cream; add in sour cream and chilies.
Pour mixture over enchiladas, then spread remaining cheese on top.
Bake 20-23 minutes; broil 3 minutes to brown the cheese.
**You can add onion and any other ingredients that you would like to the mixture to tailor it to your own taste.