Sour Cream Chicken Enchiladas

• 8-10 flour tortillas *fresh ones are always the best

• 1 1/2 cups- 2 cups of shredded chicken

• 2 cups of shredded cheese (Cheddar, Colby jack, Monterrey etc.) + more for topping

• 3/4 cup sour cream

• 4 tbsp butter

• 2 cups chicken broth

• 4 tbsp flour

• 1 tsp chili pepper

• 1 tsp cumin

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 Tsp oregano

• 1/2 Tsp paprika

• Salt & Pepper to taste

• 1 can of green chilies *optional

1. Preheat oven to 475 degrees.

2. In a small/medium sauce pan, heat on medium to melt your butter.

3. Add flour and whisk in with the butter. Add the seasonings and whisk until incorporated. *It should smell kind of like a spiced shortbread cookie. Consistency should be thick.

4. Slowly add in your chicken broth and whisk. Let it boil and thicken.

5. Add sour cream and stir. Then add can of green chilies if desired

6. Set aside.

7. In a 9x13 dish, spray with cooking spray and then add some sauce to the bottom of the dish.

8. Take each tortilla, add chicken and cheese and wrap up then place in dish. Continue until all tortillas have been made.

9. Spread the rest of the sour cream sauce over the top of the enchiladas. Top with cheese.

10. Place in oven for 15 mins or until hot and bubbly.

Notes/Quick Tips:

• You can use veggie broth or beef broth if you don’t have chicken.

• Light sour cream is fine for this as well

• Add spinach to these. To make it vegetarian just do spinach and cheese. I love me some spinach and cheese enchiladas!