White Chicken Enchiladas

Enchilada pictured with Mexican rice

Chicken enchiladas with green chili sour cream sauce

6 soft taco shells

1 can shredded chicken

1 cup shredded hot pepper cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies
1/2 c enchilada sauce red or green 
1 bell pepper
chopped tomato

Preheat oven to 350 degrees.  Grease  pan. I only had a deep loaf pan so that's what I used. you can use any pan that is deep enough to allow you to cover the enchiladas with sauce. Mix chicken, bell pepper, chopped tomato, enchilada sauce, and 1/2 cup cheese.  Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

 

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese. Use more cheese If you want the cheese to brown on top. I was trying to save on calories but original recipe called for 2 cups cheese.