Sour Cream Enchiladas

Ingredients

• 1 rotisserie chicken, shredded (or about 2-3 cups of shredded chicken)
• 10 flour tortillas
• 1 small onion, diced
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup of sour cream
• 1 (4 oz) can green chiles (or you can used diced jalapenos but start with just a tiny bit and taste test before adding more)
• 16 oz monterey jack cheese, shredded (be sure to buy block cheese and shred it yourself for the best flavor with this recipe)

Instructions

1. Melt butter in a sauce pan over medium heat.
2. Once butter is melted stir in flour and cook for about a minute or until golden brown.
3. Slowly add chicken broth and whisk until it's completely smooth.
4. Continue to heat sauce until bubbly, once it bubbles, turn down heat to low.
5. Once sauce has stopped bubbling add in sour cream and the green chiles. (if the sauce is boiling when you add the sour cream it will curdle)
6. Pour 1 cup of sauce into a 9x13 baking dish.
7. In a large bowl combine chicken, onion, and 1 cup of cheese.
8. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
9. Once all the chicken mixture is used, pour remaining sauce over the top of the tortillas in the dish.
10. Top with remaining 1 cup of monterey jack cheese.
11. Bake at 350 degrees for 20 minutes or until browned and bubbly.
12. Enjoy!

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