Chicken Enchiladas

A few years back I had never heard of enchiladas, found a recipe and thought, "what the heck". I made them and they were soooo YUMMY!
Well, I decided to pull out the recipe and make them again.

I start with a rotisserie chicken, but you can use any type of chicken, just shred it. I like this type because it so moist & juicy.

I use this cheese but it's not spicy at all, just adds a nice dimension to the dish. Shed the cheese, alot of shredding going on  :).

I add the cheese to the chicken and mix it all up.

I use flour tortillas, the large ones. I find the flour ones have a better texture for this recipe. It ends up tasting almost like pasta. Mmmmmmm

Place your ingredients up the middle and roll.

I do one roll & then tuck then ends in but you don't have to. 
You can't do this wrong.

You can make 8 good sized enchiladas, I made 7 overstuffed ones.
I can't count... lol

Now you make a roux of sorts. Melt the butter, add flour and cook the flour a bit but constantly stirring for a minute or two. Add the chicken stock and stir until thickened, it should be the consistency of gravy. Remove from heat for about 5 minutes to cool and then add the sour cream.
If you add the sour cream while the mix is too hot, it'll curdle.

There you have it, your nice creamy enchilada sauce.

Pour the sauce over your enchilada rolls.

Oops, dipped my camera strap in the sauce.

Top with remaining cheese and this puppy is ready for the oven!
Oh, I top mine with a bit of fresh ground balck pepper.

Now you can wrap this up, keep it in the fridge for the next day or make them in foil pans and freeze them for another time.

HELLO gorgeous!! Cheesey saucy goodness!

I'm not lying, this recipe is rich but oh so delish! You really only need one
enchilada and a nice side salad for the perfect dinner.

This is the perfect dish for company, make it all the day before and pop it in the oven when they arrive. I looks like you slaved over the oven all day.

Oh yeah !!!!   Enjoy!!

Chicken Enchiladas with white sauce.
Ingredients:

• 8 large soft flour tortillas 
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (I like to use rotisserie chicken, easier & super moist)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a  lightly greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat  for about 5 minutes and add in sour cream and . (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-25 minutes then broil for a couple minutes  to brown the cheese.

A couple salad recipes you may like. 
Click on the picture to be taken right to the recipe.

Chopped Salad

Spinach salad