Chicken Enchiladas

I thought this White Chicken Enchiladas recipe was one of the best things I'd ever tasted. But, alas- I was mistaken. I found a way to make this even more delicious.

It is essentially the same recipe, however I changed things up with the way I prepared the chicken. After I shredded the chicken, I put it in a pot, and mixed in a can of cream of chicken soup and 3/4 cup of medium salsa. DELICIOUS! Added a little kick to an already delicious meal.

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan.

2. On the stove heat up a can of cream of chicken soup and 3/4 cup salsa (with your desired amount of heat). Heat til it's warm and bubbly.

2. Mix chicken mixture and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high, broil for 3 min to brown the cheese.

I was able to prepare the chicken earlier in the day during one of Evie's naps. Then, once the hubs got home I was able to roll the tortillas and put them in the pan while he played entertainer to the babe. Fabulous!