Happy Cinco de Mayo!! We celebrated with a very tasty Mexican feast!
White cheesy chicken enchiladas, homemade refried beans, and tortilla chips!
Here is what you need:
*These are seriously so so good*
8- 10 flour tortillas
3 chicken breast, cooked and shredded
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream (I replaced this with plain Greek yogurt)
1 (4 oz) can diced green chillies. You can also buy a fresh one and chop it!
What you do:
Preheat oven to 350 degrees. Grease a 9×13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
This was adapted from a good friend and a fabulous cook, Lynn Palmer 😊