Cheesy Sour Cream Chicken Enchiladas

I saw this recipe on Pinterest and had to give it a try. They were even husband-approved, and he doesn't typically like anything with sour cream!

What you need:

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

The original recipe called for green chiles as well, but I left those out. Not a big fan of chiles.

 

Preheat oven to 350 degrees. Grease a 9x13 pan.

 

1. Mix chicken and 1 cup cheese. 

 

2. 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 it thickens and starts to bubble. 

 

4. Stir in sour cream. Do not bring to boil, because this will make your sour cream curdle.

 

5. Pour sauce over enchiladas and top with remaining cheese.

 

6. Bake 22 min and then under high broil for 3 min to brown the cheese. Keep an eye on your enchiladas to make sure the cheese doesn't burn on top. Mine got a little extra browned - so that is why there isn't a finished photo. :)