Every week when I ask my husband for menu suggestions he says “Chicken Enchiladas” and since I’m an unorganized mess I tend to make a different recipe every week. Until now. I made these enchiladas last week, after I found them on Pinterest here. These will be our new go to chicken enchiladas.
4 cups shredded chicken breast ( I use rotesserie chicken Walmart!)
1 tablespoon chili powder
1/2 teaspoon garlic salt
1 teaspoon ground cumin
10-12 flour tortillas
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups sour cream
2 cups shredded mexican cheese
Preheat oven to 350 degrees. Spray a 9×13 glass pan with cooking spray. (I ended up using a 9×13 pan and a 9×9 pan. So have a second one handy) Mix together chicken and spices. Put 1/3 cup of the chicken mixture down the center of a tortilla. Roll and put seam down in the pan.
In a medium saucepan, whisk the broth and flour until smooth. Bring to a boil and cook for two minutes. Remove from heat and let it cool for a few minutes. Stir in sour cream and one cup of cheese. Stir until cheese is melted. Pour the sauce over the enchiladas. Top with remaining cheese. Bake 15-20 minutes, or until sauce is bubbling.