Chicken Enchiladas with a White Sauce
10 soft flour taco tortillas, medium size
2 whole chicken breasts; poached and shredded
1 can (4 ounces) green chilies, diced
3 tablespoons butter
3 tablespoons flour
1 tsp. cumin
2 cups chicken broth
1 cup sour cream or plain Greek yogurt
2 cups jack cheese
Green onion, peppers and sour cream for garnish
In a sauce pan on medium heat, melt the butter. Stir in flour and cook one minute while stirring add chicken broth and whisk until smooth, add diced green chilies and cumin, taste for salt. Remove from heat and whisk in the sour cream.
In a large bowl, mix together the shredded chicken and 1 ½ cups cheese. Spread one
large heaping spoonful onto the tortillas. Roll up tortillas and place it seam side
down in the 9 x 13 pan.
Pour sauce over the top of the enchiladas making sure to cover in between and the sides of the enchiladas. Top with the remaining cheese.
Bake for 350 for 30 minutes, remove foil and bake an additional 10 minutes; serve with sour cream, green onion, peppers and hot sauce. Serves 4.