Chicken Enchiladas with Green Chile Sour Cream Sauce

Tonight we are trying a new recipe I found on FoodGawker courtesy of letsdishrecipes.com for chicken enchiladas with green chile sour cream sauce, with my picky modifications, as usual.

It was very easy and the whole family enjoyed it.

Serves 4

Ingredients

8 soft flour tortillas, taco size

2 cups shredded colby jack cheese

2 cups shredded chicken (we used rotisserie chicken to save time)

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

4 oz mild green chiles, drained

Instructions

1. Preheat oven to 350 degrees.

2. Grease a 9x13 pan.

3.  Mix shredded chicken and 1 cup cheese.  Roll up in tortillas and place in pan seam side down.

4.  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.

5.  Stir in sour cream and chilies.  DO NOT BOIL!  Very important so you don't curdle the sour cream.    Be patient.

6.  Pour over enchiladas and top with remaining cheese.

7.  Bake 20 minutes, then under high broil for 3 minutes to brown the cheese.

This was a hit.  So creamy and cheesy.  It would definitely be a good dish to bring to potlucks.  Serve it with apple pie enchiladas for a sweet ending to your meal.

Try it with your additions and post your ideas in the comments.