Enchiladas have to be one of my favorite foods. I'm usually pretty boring with mine though, either red or green sauce with chicken and cheese. But now that I have this blog I have an excuse to try all kinds of new recipes. I found this one through Pinterest and then tweaked it just a little. I have these great little ramekins (as you can see from the picture) that I wanted to use for this meal so I layered my enchiladas instead of rolling them, but by all means, roll them if you don't have cute little ramekins like me. :)
My 13 year old son gave this his official seal of approval. He loves enchiladas with green sauce and then smothers them in sour cream, since this recipes has green chilies and sour cream in the sauce I figured he would love it!
Chicken Enchiladas w/White Sauce
adapted from: Joyful Momma's Kitchen
Ingredients
10 soft taco shells
2 cups chicken, cooked & shredded
1/2 cup salsa
2 cups shredded mixed cheese (Mexican flavors)
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
2 (4 oz) cans diced green chillies
Directions
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken, 1 cup of cheese, and salsa. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to a boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minute to brown the cheese.
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