I don't love enchiladas usually. Miss F and C are both huge fans and so is my father. I made a few meals to take to my parents to have while she recovered from hip surgery and I knew enchiladas would be perfect. C prefers the plain old cheese enchiladas, but I loved these. The sour cream sauce was amazing, I will use it again to top chicken and spinach flautas. I poached the chicken breasts in water seasoned for the shredded chicken component with cumin, garlic powder, salt and pepper. I adapted the recipe from Mom, What's for Dinner.
12 corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.
In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and chiles. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.
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