Mmmm.. Cheeseeeee

Hallelujah for delicious Mexican foooddd!! {And cheese! Oh my gosh I love cheese!} These enchiladas are seriously worth its weight in gold! I was a little nerve to make them {I have never made enchiladas in my life!} But they turned out great!!! And it seriously was not hard at all!

 

 

 

 

 

Chicken Enchiladas

With White Sauce & Green Chili's

Ingredients

·   10 soft taco shells

·   2 cups cooked, shredded chicken

·   2 cups shredded Monterey Jack cheese

·   3 Tbsp. butter

·   3 Tbsp. flour

·   2 cups chicken broth

·   1 cup sour cream

·   1 (4 oz) can diced green chillies

Directions

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.

Who hates shredding chicken!?! Well let me give you a little trick that might make your life a little simpler! USE YOUR KITCHENAID! It works wonders! {If you don't have a Kitchenaid... then what the heck is wrong with you!? Go get one right now!}

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