Yesterday was a short break from the dreary rain that has been here all week. I was able to take Bear for a run outside in the sunshine. He has been cooped up all week and was ready to splash through some puddles.
After our run, I decided to make dinner and have my sister’s boyfriend over to join us as Hayley is out of town on Spring Break. This recipe is all over pinterest for being the best chicken & cheese enchiladas! It’s originally from the Joyful Momma’s Kitchen. I was impressed with it, but would have made some changes to lesson the amount of sauce as it was slightly overwhelming, but both of the guys enjoyed them!
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies (I left these out as we don’t like green chilies)
1. Preheat oven to 350 degrees.
2. Spray a 9×13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
3. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
4. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.