Saturday, May 3, 2014

Chicken Enchiladas

It's almost Cinco de Mayo and that means time for Mexican recipes to come about but these are so creamy and good that you'll want to make them more than one time a year.  







Chicken Enchiladas

3 chicken breasts, cooked and shredded
2 tbsp chopped green chilies
3 tbsp butter
3 tbsp flour
3/4 cup chicken broth
3/4 cup Half and Half
1/3 cup sour cream
2 cups Mexican blend cheese
8 - 6" flour tortillas
1 tomato, diced

In a medium saucepan melt butter.  Stir in flour and let cook for a minute.  Gradually stir in chicken broth and Half and Half.   Mix in sour cream and cook until it thickens.  Combine the shredded chicken and chopped green chilies.  Place chicken mixture in the middles of a flour tortilla.  Top with a tablespoon or two of shredded Mexican blend cheese and roll up.  Place tortilla seam down in a greased baking dish.  Pour the sauce over the tortillas and top with remaining Mexican cheese.  Bake for 15 minutes at 350°.  Top with diced tomatoes.