Creamy Chicken Enchiladas

Step 1

Using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning

Step 2

Add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.

Step 3

Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside

Step 4

In a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese

Step 5

Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}.

Step 6

Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture

Step 7

Pour remaining sauce over the tortilla rolls, then top with remaining cheese

Step 8

Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish - and enjoy!