Chicken Enchiladas

I have been looking for a good recipe for chicken enchiladas and I got one by combining two different recipes. With Cinco de Mayo around the corner, this is a perfect Mexican meal at home.

• 3 cups shredded cooked chicken
• 2-3/4 cup shredded Monterey Jack cheese, divided
• 1-1/2 cup sour cream, divided
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth/stock

In a large bowl, stir together chicken, 1 cup cheese, 1/2 cup sour cream, and green chiles. Spoon chicken mixture into tortillas, sprinkle with shredded cheese, roll up, and place seam-side down in a lightly greased 9x13 baking dish.

In a small sauce pan, melt butter over medium-low heat, stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat and stir in 1-cup sour cream. Pour sauce over enchiladas and sprinkle with remaining shredded cheese.

Bake at 350 degrees for 30 - 40 minutes.

I served these with cilantro lime rice.