The Best Chicken Enchiladas

My family ate these up.  I'm talking the kids hovered around the pan of cheese sauce and licked it clean before the enchiladas were done baking.  The recipe is fairly straightforward and the ingredients are simple.  I found the recipe on Pinterest and its from a cute little blog Joyful Momma's Kitchen.  This recipe is a keeper.

The Recipe:

10 Soft Taco Shells
2 cups of cooked and shredded chicken (I used the leftovers from a Roasted Chicken)
2 cups of shredded Monterey Jack cheese (I used up to 2 1/2)
3 Tbsp. Butter
3 Tbsp. Flour
2 cups Chicken Broth
1 cup of Sour Cream
1 4oz can of Diced Green Chiles

Preheat your oven to 350 degrees.  Grease a 9x13 baking dish.  Mix the chicken with 1 cup of the shredded cheese.  Roll the mixture up in the tortillas and place in the pan.   In a sauce pan, melt the butter and stir in the flour cooking 1 minute.  Add the broth and whisk until smooth and heating until it is thick and bubbly, about 3-4 minutes.  Turn the heat off and stir in the sour cream and chiles.  If you have a picky eater that will freak out about the green things in the sauce puree them in a food processor first.  Pour mixture over the enchiladas and top with the remaining cheese.  Bake for 22 minutes and then under the broiler for 3 watchful minutes to brown the cheese.

They have just the right amount of kick to not be too spicy for the kids but just enough for a more mature palate.  Next time I think I will make the sauce first and then add a bit to the chicken and cheese mixture inside the tortillas and maybe add a bit of cheddar cheese on top.  The kids can't wait to make it again!

Tip:  Use a utensil to hold the tortillas in place as you roll and put them in the dish.  Otherwise they tend to come unrolled and give you grumpy face wrinkles.  

"Hurry up Ellie my mouth is open!"  Oh and Regan  is dressed for a picture.

Oh cheesy goodness.  Not low-cal tonight!