Chicken Enchiladas

8 Flour Tortillas
2 C. Cooked, Shredded Chicken
2-3 C. Shredded Monterey Jack or Colby Jack Cheese
3 T. Butter
3 T. Flour
2 C. Chicken Broth
1 C. Sour Cream
8oz Salsa or Pico de Gallo

Preheat oven to 350. Spray a 9"x13" baking dish with non-stick cooking spray. Set aside.

Into each tortilla evenly spread Cheese & Chicken. Reserve about 1 C. Cheese for top of Enchiladas. Roll up each tortilla once filled and place in baking dish.

Melt butter in a small saucepan over medium heat. Whisk in flour, cook for 1 minute stirring constantly. Add Chicken Broth and whisk until smooth. Cook until sauce has thickened (usually 3-5 minutes) stirring often. Remove from heat & stir in Sour Cream & Salsa.

Pour sauce over enchiladas and spread so that they're all covered evenly. Top with remaining cheese.

Bake uncovered for 25 minutes (until sauce is bubbling and cheese is starting to brown).

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Kim's Kitchen

Chicken Enchiladas

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