SOUR CREAM CHICKEN ENCHILADAS

When the weekend rolls around, there is nothing better than a Friday night featuring
the "best of the best Mexican food " that is hot, homemade and straight from the oven...also easy, breezy to prepare! Everyone looks forward to these Sour Cream Chicken Enchiladas! 
Our sweet daughter-in-law, Catherine made these for us on Christmas Eve, and everyone has raved about them since then! 

SOUR CREAM CHICKEN ENCHILADAS

10 soft flour taco shells

2 cups cooked, shredded chicken

2 cups Monterey Jack cheese, shredded

2 T. butter

3 T. flour

2 cups chicken broth

1 cup sour cream

1 (4 ounce) can of green chilies

Preheat oven to 350 degrees F. Spray a 9" x 13" baking dish with cooking spray. Mix chicken and 1 cup of shredded cheese. Roll up in tortillas and line up in the baking dish. 

In a saucepan, melt the butter, stir in flour and cook for 1 minute to form a roux. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.Remove from heat.

Stir in sour cream and chilies. Pour this sauce over the enchiladas and top with remaining cheese. Bake for 25 minutes. Then turn oven to broil and broil the enchiladas for about 3 minutes until cheese has browned. 

What does Estelle's serve up for dessert when it's Mexican food night?

Easy Fudgy Brownies! 

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