I am sad that my Spring Break is coming to an end. It goes WAY too quickly these days. I always have such great plans of what I am going to accomplish. I truly did get quite a few things done, it is just never enough!
Anyway, it is funny how I am much more motivated I am to cook dinner at night when I have not spent my day chasing around 5 yr. olds! Usually by the time I get home cooking dinner does not sound all that appealing!
This recipe has been sitting on my table in a pile for months now. I was excited to have time to actually try it out. I have to say that this is currently one of my favorite enchilada recipes! So yummy! Enjoy!!
White Chicken Enchiladas
Adapted from Joyful Momma’s Kitchen
10 soft taco shells
2 cups shredded Mexican blend cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1.) Preheat oven to 350 degrees. Grease a 9x13 pan.
2.) Mix chicken 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 until thick and bubbly.
4.) Stir in sour cream. Do not 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.