White Chicken Enchiladas

This can be about as bland or spicy as you like it.  I didn't happen to have any diced green chilies on hand, so I tried to kick up the heat a bit by adding some cayenne pepper.  I guess only the photos look "bland" since everything is white, but don't let looks deceive you.  And add green chilies in when you make it so your dish doesn't look as boring as mine does! ;)

Ingredients:

10 flour tortillas, approx 8" in diameter

2 c. cooked, chopped chicken

2 c. of your favorite cheese--monterey jack, cheddar, or mozzarella (note that cheddar cheese will be a bit greasier)

3 Tbsp. butter

3 Tbsp. flour

2 c. chicken broth

1 c. sour cream

1 4-oz can diced green chilies (optional)

Oven Temperature: 350 degrees

Baking Time: 25 minutes

Combine your chicken and 1 c. of cheese.  I used mozzarella cheese tonight.

Spoon a generous amount onto a tortilla and roll it up.

Place filled and rolled tortillas into a lightly greased 9x13" pan.

In a saucepan, melt the butter and then stir in the flour.  Allow it to cook on medium heat for about a minute.  Then add the chicken broth, whisking until mixture is smooth.  Heat until it's thick and bubbly.

Once the liquid mixture has thickened, carefully add the sour cream and chilies to the sauce, stirring gently to combine.  Make sure you don't boil the sauce or the sour cream will curdle.  Not the end of the world if it does, but best to just keep it at a warm temp rather than hot. Mine may have curdled a bit. It didn't affect the taste any.

Pour sauce evenly over the top of the rolled up tortillas and top with remaining cup of cheese.

Bake for 25 minutes and remove from oven.  Serve hot with excess sauce drizzled over top of enchiladas.