SOUR CREAM CHICKEN ENCHILADAS

SERVES 4

8 flour tortillas (taco sized)

2 cups shredded chicken

8 oz grated monterey jack (divided)

3 oz grated cheddar (I like sharp)

8 oz cream cheese (divided)

3 TBL butter

3 TBL flour

2 cups chicken broth

½ cup sour cream

4 oz diced green chilies

FILLING:

Mix together the chicken, 3 oz of jack cheese, 3 oz cheddar cheese, 3 oz cream cheese.

SAUCE:

Melt the butter in sauce pan. Whisk in flour and cook for a couple minutes. Add in chicken broth. Whisk until smooth, thick and bubbly. Whisk in 5 oz cream cheese until melted.

Remove from heat and stir in sour cream and green chilies.

ASSEMBLE:

Spray a 9x13 pan. Place 1 cup of the finished sauce in the bottom of the pan.
Place ¼ cup filling on each tortilla, roll and place in pan on top of sauce.

Put ¼ cup sauce over each tortilla. If you have extra, just pour it on top.

Cover with 5 oz of monetery jack cheese.

Cover pan with foil.

Bake at 350 degrees for 30 minutes.

Uncover and bake 10 more minutes.