Chicken Enchiladas with Green Chile & Sour Cream Sauce

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   1.

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   Preheat the oven to 400 degrees F. 2.

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   In a deep skillet, melt the butter over medium heat.

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   Add the flour and cook 1 minute, stirring constantly.

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   Add in the chicken broth and whisk until smooth.

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   Continue to cook on medium heat until the sauce begins to thicken.

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   Add in the sour cream and chiles, stirring to incorporate.

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   Reduce heat to low.

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   3.

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    Spray a 9 x 13 casserole dish (or use 2 smaller casseroles) with nonstick cooking spray.

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    4.

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    Working in batches of 4, microwave the tortillas for 10 seconds.

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    Fill each tortilla equally with chicken and cheese.

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    Tuck in the sides and roll closed.

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    Place the enchiladas seam side down in the prepared casserole dish(es).

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    Repeat until all the chicken is used up, reserving some of the cheese for topping.

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    5.

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    Pour the sauce over the enchiladas and top with the reserved cheese.

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    6.

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    Bake at 400 degrees F for 2025 minutes.

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    7.

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    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.