Num num. Me and my husband really liked these and it's a little bit of a change from your standard enchilada. These are nice and creamy. Loved it. Not hard to make either. Just three steps basically. First you fill your tortillas with the chicken and cheese. Then you make your white sauce to pour on top. Then you bake. Pretty simple. Takes about twenty minutes to prepare and twenty minutes to bake. Not bad. And they taste wonderful. I served it with corn on the side, which my husband enjoyed mixing with his enchiladas as well. I also used corn tortillas instead of flour since they are gluten free and it still turned out great. My husband said he actually would have preferred corn over flour tortillas anyway. So that was good!
Ingredients
8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Chopped, fresh cilantro for garnish
Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chilies. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.
Gluten free: Use GF tortillas (corn or rice flour).
Original recipe from foodgawker.com (off of pinterest.com).
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