INGREDIENTS
2 ½ cups shredded chicken, seasoned with ½ tablespoon Better than the Packet! Homemade Taco Seasoning
10 small flour tortillas (Trader Joes has flour ones that are, for us, allergy-free)
3 tablespoons butter
2 cups chicken broth
3 tablespoons flour
1 cup sour cream
3 cups Monterey jack cheese, shredded
4 oz can dice green chilies
INSTRUCTIONS
Preheat oven to 350 degrees.
Grease a 9X13 inch baking dish.
Mix together your shredded chicken and 1 cup of the cheese.
Fill each tortilla and roll up, place seam side down in your baking dish.
In a medium saucepan, melt the butter over medium to high heat.
Once butter is melted, whisk in your flour for one minute.
Whisk in your chicken broth until your sauce is slightly thickened and bubbly.
Remove from the heat and allow to cool about 4 to 5 minutes.
Stir in your sour cream and chilies until well combined.
Pour over your enchiladas.
Sprinkle the remaining cheese evenly across the top.
Bake for 25-30 minutes or until cheese is browned and the sauce is bubbly.