White Chicken Enchiladas

Tonight I attempted to make Enchiladas for the first time. I did get some help from Kailynn but hey this is a work in progress for me as my cooking skills are just plain old NOT good. The recipe again came from Pinterest and according to many people on that social network, they are the best White Chicken Enchiladas.

From the taste testers I had tonight they all seemed to really enjoy the food, so this is something I would totally want to make again and was much easier than last nights Rolled Lasagna.

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

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

1/2 cup of sliced olives

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.