White Chicken Enchiladas
Make a pan of chicken enchiladas and watch the Golden Globes tonight.
10 soft corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterrey Jack cheese
3 T butter
3 T flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Optional garnishes - sliced avocado, sliced black olives, black bean and corn relish and/or salsa
Preheat oven to 350 degrees. Grease a 9x13 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.
Note -- The sauce does not freeze very well. If you are making ahead, make and freeze the enchiladas, and then make the sauce the day you are serving.