I guess I've been on a Mexican Food kick lately. I pulled out the trusty Creamy Green Chile Chicken Enchiladas recipe. Can I just say I love this sauce?!!
The sauce comes together in a cinch. I use my
Okay, I'm keeping this recipe short and sweet today! It's Friday and I'm going to spend the day having a little fun 😉 Hope ya'll have a great weekend!
Here ya go. Take a flour tortilla and spoon in chicken and sprinkle on some cheese. Roll it up and place it folded side down in a 9 X 13 dish. Repeat X's ten or twelve - however many you can squeeze in the dish - just leave a little room for that sauce to gather around them 🙂
To make the sauce. Melt butter in non stick skillet, whisk in flour and let it cook for 1 minute. Slowly add in chicken stock. Then add in green chiles and sour cream. Mix until well combined and heated. Do not boil.
Pour sauce over tortillas and bake at 375° for 20 minutes.
Top with more cheese (desired amount) I used 2 cups and bake 5 minutes or until melted and slightly golden brown.