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!
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