White Cheese & Chicken Enchiladas

Do you think cookbook authors all over the world are cursing Pinterest? Here’s yet another recipe I found here via Pinterest.

What You Need:
-4 large burrito sized tortillas or 8-10 smaller taco sized tortillas 
-2 cups chicken (add more or less depending on how “meaty” you like them)
-2 cups shredded Monterrey Jack cheese
-3 Tbsp. butter
-3 Tbsp. flour
-2 cups chicken broth
-1 cup sour cream
-1 (4 oz) can diced green chilies (I skipped these because I didn’t have any, but I think it would have added that extra umph)
What to Do:
1.  Preheat oven to 350 degrees. Grease a 9 x 13 pan
2. Cook chicken and dice or shred. 
3. Mix chicken and 1 cup cheese. Roll up in the tortillas and place seem side down in the pan. I used already cooked and seasoned chicken, but if I had used plain chicken I would add some taco seasoning.
4. In a sauce pan, melt butter then stir in the flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  
5. Stir in the sour cream and chilies. Do not bring to a boil. You don’t want curdled sour cream.
*The cold sour cream will form clumps when it hits the warm mixture. Whisk them out to the best of your ability. Mine still had some but they melted once baked.

6. Pour the sauce over the enchiladas and top with remaining cheese.
  7. Bake at 350 degrees for 25-30 minutes for until cheese is browned and bubbly. 

This recipe turned out way better than I expected. The sour cream sauce turns into a velvety, cheesy  sauce. Both J and Ben woofed them down so it’s definitely a keeper although next time I will make sure to pick up some peppers at the store for that extra kick.

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