Sour Cream Enchiladas

 

Ingredients

• 1 rotisserie chicken shredded, or about 2-3 cups of shredded chicken
• 10 flour tortillas
• 1 small onion diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4 ounce can green chiles or you can used diced jalapenos but start with just a tiny bit and taste test before adding more
• 16 ounces monterey jack cheese shredded, be sure to buy block cheese and shred it yourself for the best flavor with this recipe

• Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown.
• Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. 
• Turn heat to low. Stir in sour cream and green chiles. Pour 1 cup of sauce into a 9x13 baking dish. Reserve remaining sauce. 
• In a large bowl combine chicken, onion, and 1 cup of cheese.
• Place ⅓ cup of chicken mixture in the middle of each tortilla, roll up and place on top of sauce in baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
• Bake at 350˚F for 20-25 minutes or until browned and bubbly.