Homemade Chicken Enchiladas

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.

So good!!