White Chicken Enchiladas

We just got back from Vegas late last night and I was vacation tired today so I wanted something quick and easy to make, so sorry for skipping out on the international cusine dish for this week! But I will be starting it back up again next Sunday with a smoothie from Panama. However, these enchiladas were great and I think I even liked them more than the beef ones I made in this post.

Adapted from: here

Ingredients:

4 flour tortillas

1 cup cooked shredded chicken

1 cup shredded Mexican blend cheese

1 1/2 TBSP butter

1 1/2 TBSP flour

1 cup chicken broth

1/2 cup sour cream

2 oz diced green chilies

Directions:

-Preheat oven to 350

-Mix chicken and 1/2 cup cheese, roll up in tortillas and place in pan, seam down

-In sauce pan, melt butter, stir in flour, cook 1 minute

-Add broth, stir until smooth, cook over medium heat until thickened

-Stir in sour cream and chilies, do not boil! (sour cream will curdle)

-Pour over enchiladas then sprinkle with remaining cheese

-Bake for 22 minutes, and then high broil for 3

-Enjoy!