Grandma's Cream Cheese Chicken Enchiladas
10 small flour tortillas
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded, cooked chicken breasts
3 cups shredded Monterey Jack cheese
3 tablespoons butter
4 ounces diced green chilies
Directions:
Preheat oven to 350 degrees F.
Combine the shredded chicken and 1 cup cheese. Fill the tortillas with the mixture and roll each one up and place in a greased 9x13 pan.
Melt butter in a skilet over medium heat, stir in flour and whisk for 1 minute. Heat through. Add broth and whisk together.
Cook over high heat until thick and bubbling. Remove from heat and add sour cream and peppers. (Be careful it is not too hot or the sour cream will curdle)
Pour the mixture over the enchiladas and add the remaining cheese on top.
Bake for 20-23 minutes. Then broil for 3 minutes to brown the cheese.
Combine the shredded chicken and 1 cup cheese. Fill the tortillas with the mixture and roll each one up and place in a greased 9x13 pan.
Melt butter in a skilet over medium heat, stir in flour and whisk for 1 minute. Heat through. Add broth and whisk together.
Cook over high heat until thick and bubbling. Remove from heat and add sour cream and peppers. (Be careful it is not too hot or the sour cream will curdle)
Pour the mixture over the enchiladas and add the remaining cheese on top.
Bake for 20-23 minutes. Then broil for 3 minutes to brown the cheese.