Tempt-Your-Tummy Tuesday: Chicken Enchiladas with Green Chili Sour Cream Sauce

My husband kind of swallowed when he saw what I was making – he does not like green chilies AT ALL. But he had no complaints when he ate them – both at dinner and for left overs for the past week. The kids were all fans too!

Chicken Enchiladas with Green Chili Sour Cream Sauce (original recipe here)

• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese, divided
• 10 soft taco shells
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• Salt to taste

Instructions

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.