Creamy Green Chili Chicken Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 8 ounces sour cream
• 2 (4 ounce) cans green chilies, undrained
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 4 tablespoons cilantro, chopped
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 tablespoon lime juice
• 3 cups cooked chicken, shredded
• 1/4 cup salsa
• 3 cups cheese, shredded (i used a mixture of pepper jack and colby jack)
• 12 small corn tortillas

Recipe

• 1 in a medium sauce pan, melt the butter, stir in flour, mix and cook until bubbly. slowly stir in the chicken stock, cook slowly, until thickened.
• 2 remove from the heat and add the sour cream, cilantro, green chilies, cayenne, cumin and chili powder. remove from heat.
• 3 in a small pan, saute the onion in 1 tablespoon olive oil. add to a bowl with the cooked chicken, salsa, lime juice, and 3/4 cup of the cooked sauce. stir well.
• 4 in a greased oblong baking dish, add 1 cup sauce to the bottom of the pan. soften each tortilla for a few seconds in the microwave, and fill each tortilla with 2 tablespoons chicken mixture and 1 tablespoon cheese. put seam side down in the baking dish. pour the remaining sauce on top.
• 5 bake 1/2 hr at 350, covered.
• 6 take off cover and add the remaining cheese, and a bit of salsa or chopped tomato. bake another 5- 10 minutes until the cheese is melted.