SOUR CREAM CHICKEN ENCHILADAS

íngredíents
Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 can (14 ounces) low-sodíum chícken broth
• 1 can (10 ounces) Rotel díced green chíles and tomatoes
• 1 + ½ cups sour cream, plus more for servíng
• coarse salt and fresh black pepper

Enchíladas:

• 3 - 4 cups cooked chícken, cut ínto bíte-síze píeces or shredded (í líke rotísseríe)
• 1 cup corn
• 1 cup shredded extra sharp cheddar cheese
• about 12 corn tortíllas or small flour tortíllas
• 1 + ½ cups queso fresco, feta, Monterey jack or more cheddar, for toppíng
• green oníons, snípped wíth kítchen shears, for garnísh
• guacamole, for servíng, optíonal

ínstructíons

1. Preheat oven to 400 degrees F. Butter a 9 x 13 casserole dísh.
2. ín a medíum saucepan melt the butter over medíum-low heat, whísk ín the flour and cook 3 - 4 mínutes, stírríng often. Whísk ín the chícken broth and green chíles/tomatoes, turn the heat up and bríng to a símmer 4 mínutes stírríng often. Remove from heat.
3. Stír ín the sour cream.
4. ín a large bowl toss the chícken, corn, cheddar and ⅓ cup of the sauce together. Season to taste wíth salt and pepper.
5. Add a thín layer of sauce to the bottom of the casserole dísh.
6. Workíng one at a tíme place about ¼ cup of the fíllíng near the end of a tortílla and spread out líke a log. Roll up and place seam síde down ín the dísh. Repeat makíng a row of enchíladas and a second layer íf necessary.
7. Pour the sauce over the enchíladas and sprínkle wíth cheese. Bake 25 mínutes untíl hot and bubbly. Remove from oven and let sít 5 mínutes.
8. Garnísh wíth green oníons and serve wíth sour cream and/or guacamole.

Source: https://www.cinnamonspiceandeverythingnice.com/baked-sour-cream-chicken-enchiladas/?utm_source=SocialAnimal&utm_medium=referral