Chicken Enchiladas with White Sauce

11 Mar

I was ridiculously productive today. I cleaned the kitchen, tidied the family room, managed to keep my room and the girls’ room clean, washed 6 loads of laundry, folded and put away four of those loads (this is a huge feat for me…usually they sit all week and haunt me), I vacuumed and did the dishes…the one thing I forgot to do was get dressed.

I love enchiladas, but I have never been a super huge fan of the recipes that call for cream of chicken soup. They are all right, but they don’t taste very authentic. I finally found a winner! Sigh of relief. 🙂

photo 1

 

Ingredients:

10 soft taco shells or tortillas
2 cups cooked, shredded chicken
2 cups shredded cheddar cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies or enchilada sauce

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

photo 3

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