Chicken Enchiladas With Sour Cream Sauce

Ingredients Needed:
* 2-½ cups Cooked, Shredded Chicken
* 2 cups Chicken Broth
* 12 whole Corn Tortillas
* Two-4 Oz Cans Whole Green Chilies, Diced
* 1 tsp Cumin
* 4 0z Cream Cheese
* ½ cup Heavy Cream
* 1/2 cup salsa
* 6 Tbs Butter
* 2 Tbs Flour
* 1 cup Sour Cream
* 2-½ cups Shreddred Cheddar Cheese
* Salt And Pepper, to taste
* Cilantro, Chopped

Preparation Instructions

Heat a small skillet over medium-high heat. Spray skillet with cooking spray. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Set aside.

Heat 1 tablespoon olive oil and 4 Tbs of butter in separate skillet over medium heat. Cook chicken, when chicken is done shred then add half of the green chilies, and 1/2 teaspoon cumin. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Add cream cheese and salsa. Turn off heat and set aside.

In a separate large skillet, add 2 Tbs. of butter melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon cumin. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with salsa, if desired.