Ingredients

• 10 flour tortillas
• 2 cups cooked, shredded chicken
• I took two boneless skinless chicken breasts, marinated them in a chipotle lime marinade for about 3 hours, then baked them at 350 degrees for 30 minutes. At the time I was doubling the recipe, so it may take less than 30 minutes if only using 2 chicken breasts.
• When the chicken is done, I cut each chicken breast into sections, put them in my KitchenAid mixer with the flat beater and beat it until they were shredded.
• 2 cups shredded Monterey Jack cheese (or a little more! :))
• 3 Tbsp. butter
• 1/2 cup onion
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 6-8 oz. diced green chilies (sold in a can)

Instructions

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

I serve it with Mexican Rice and a can of refried beans heated on the stove. This is one of our favorite dinners and makes leftovers as well!