White Chicken Enchiladas

This was part of our Christmas Eve dinner and it did not disappoint!  I cooked my chicken in the crockpot all day with a bottle of the lime marinade and it was perfect for shredding.  It took some time to make the sauce thicken up, but was well worth.  These enchiladas were a hit!  Visit Joyful Momma's blog for other yummy recipes!

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco tortillas (we used 98% flour ones)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth (we used low sodium)

1 cup sour cream (we used light sour cream)

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. 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.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.