White Chicken Enchiladas with Green Chile Sour Cream Sauce

This is the second time I have made these delicious enchiladas. The first time was before I thought about blogging. So, I figured I would share this recipe with you all that I discovered from Raining Hot Coupons. My roommate Tater was excited for me to make this again and so was I. I hope y'all can get excited about this recipe as much as we do. 

Enjoy!

Ingredients

10 small soft flour tortillas

2 1/2 cups shredded and cooked chicken

3 tbsp flour

2 cups chicken broth

1 cup sour cream

3 cups Monterey Jack cheese, shredded

3 tbsp butter

4 oz can diced green chillies

Directions

Oven 350

Grease a 9x13 pan set aside.

Combine cooked and shredded chicken with 1 cup of cheese. Fill tortillas with chicken and cheese mixture, roll, and place in greased pan. In a medium sized pan, melt butter over medium heat. Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it is thick and bubbles up. Now, make sure you take off heat before you add in sour cream or else it will curdle, and add chilies. Pour mixture over enchiladas and add remaining cheese to top. Bake in oven for 20-23 minutes. Then, broil for 3 minutes to brown the cheese. Let cool and then devour the delicious creation!

TATER RATER