We love Mexican food in our house!
This chicken enchilada recipe I've been making and tweaking for years, it is so yummy!
This is what you'll need:
/one pound or two cups of cooked (boiled) chicken pulled apart/ one small can of diced green chilies/ 2 cups of chicken broth/ 3 tablespoons of butter/ 3 tablespoons of flour/ one cup of fat free sour cream/ 2 cups of cheese divided (I used a Mexican blend)/ 10 large wraps of your choice
This is optional but oh so delicious:
I add a can of Rotel tomatoes to our enchiladas as well as a can of black beans rinsed
First I combine all the ingredients for the "inside" of my enchiladas.
I have the boiled chicken pulled apart, one cup of cheese, rinsed black beans, and Rotel.
Next I fill my wraps.
I used about half a cup per wrap.
I place the filled enchiladas in a lightly sprayed casserole dish.
Now for the delicious sauce!
Melt 3 tablespoons of butter in a sauce pan.
Once the butter is melted, add 3 tablespoons of flour.
This will be super thick. Keep mixing this for about a minute.
Next add the chicken broth and with a whisk stir well.
About two minutes or so.
Once all the way mixed add the sour cream and green chilies.
Keep the temp on a low simmer here.
(If this boils you stand a chance of the sour cream becoming chunky, gross!)
Pour sauce over enchiladas.
It will look like a lot of liquid, it will cook down.
Add remaining cup of cheese.
Bake at 350 for 25 minutes or until golden brown.
Once cooked, allow to sit for about 5 minutes.
This recipe is delicious and one of our favorites.
I like to add a bit of salsa on top.