Cheese and Chile Enchiladas

YUMMY!

I cooked my chicken in the crockpot for 5 hours to get it super shreddable. Doing it that way freed me up to go and do things all day and just throw this meal together in less than 15 minutes.

I was only able to fit 8 in my 9 x 13 pan, so I put the last two in a smaller baking dish, I wasn't going to miss out on leftovers!

Hubby put it best "it's the kind of food that is so good, it just makes you keep eating, even after you are full!"

I tagged this as "spicy" due to the chiles, but as someone who doesn't like spicy, it was fine for me to eat. You might want to use more, hot sauce, or whatever to spice it up for yourself

Cheese and Chile Enchiladas

Ingredients:

8-10 Medium Tortillas

4 Chicken breasts, shredded

2 cups shredded Monterey Jack Cheese

3 Tablespoons butter

3 Tablespoons flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced chilies

Directions:

1. Preheat oven to 350
2. Grease 9 x 13 inch pan
3. Mix chicken and one cup of cheese.
4. Roll the meat into the tortillas and place into pan
5. In sauce pan, melt butter. Stir in flour, cook for 1 minute
6. Add broth and whisk until thick and bubbly
7. Turn the heat way down and add the sour cream and chilies (do not boil)
8. Pour sauce over enchiladas and then top with remaining cheese
9. Cook for 25 minutes, broil for 3 minutes

Printable directions