Chicken enchaladas with cream green sauce

Chicken enchaladas with cream, green sauce

• 1/2 to 3/4 cup chicken pieces cooked  **
• 1/2 cup shredded Mexican blend cheese 
• 1 small can diced green chilies , divided **
• 8 -8 inch flour tortillas 
• 
  
• 2 T butter or vegetable oil 
• 2 cups of chicken broth 
• 2 T flour. 
• 1/2 cup sour cream 
• 
  
• Additional cheese for top 

1. In medium sized bowl, mix chicken,  cheese , 1/2 the DRAINED chillies, and enough sauce to combine.  
2. In saucepan, make roux with flour and butter or vegetable oil.  Gradually add chicken broth and heat until thickened, stirring constantly.   Fold in 1/2 the drained green chillies and sour cream.   
3. Lay flour tortillas on cutting board and place 2 plus tablespoons on tortilla on the third part of the tortilla.   Roll the tortilla.   
4. Pour enough sauce in a greased 9X9 baking pan to cover bottom.  \
5. 
   

1. Place rolled tortillas seam side down in pan, sides touching. 
2. Pour remaining sauce over enchaladas. 
3. Top with extra cheese

Bake in. 375 degree oven for 30 minutes or until tortillas are heated through.

** green chillies are in a small can .   Cheapest here at winco / winco brand .58
Chicken pieces are part of the bulk chicken cooking .