Chicken Enchiladas with White Sauce

• Meat

  • 1 Rotisserie chicken, shredded (about 2 cups

• Produce

  • 1 can Green chilies

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1 cup Salsa, chunky

• Baking & Spices

  • 3 tbsp Flour
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 10 Flour taco shells, soft medium size

• Dairy

  • 3 tbsp Butter
  • 2 cups Mexican cheese blend
  • 1 cup Sour cream

Found on bakerette.com

Ingredients

• 10 soft flour taco shells, medium size
• 1 rotisserie chicken, shredded (about 2 cups)
• 2 cups Mexican cheese blend, shredded
• 1 cup (8 ounces) chunky salsa, medium heat
• 1 can (4 ounces) green chilies, diced
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream

Directions

• Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan by lightly spraying with cooking oil. Set aside.
• In a large mixing bowl, mix together the shredded chicken, cheese, salsa, chilies, and salt. Spread one large heaping spoonful onto one end of the taco shell. Roll up the taco shell and place it seam side down in the baking pan. Repeat for remaining shells.
• In a sauce pan on medium heat, melt the butter. Stir in flour and cook one minute while stirring constantly to make sure it doesnt burn. Add chicken broth and whisk until smooth. Stir in the sour cream and remove from heat.
• Pour sauce over the top of the enchiladas making sure to cover in between and the sides of the enchiladas. Top with the remaining cup of cheese.
• Bake for 22 minutes. Turn the broiler on to high and broil for an additional 3 minutes or until cheese is lightly browned.
• Remove from oven. Serve warm with refried beans, Spanish rice, and salad.