Chicken Enchilada Recipe

Ingredients

• 🍗2 Chicken breast
• 🥛1 1/2 cup Sour cream
• •1/2 cup Salsa verde
• •1/4 cup Flour
• 🧈1/2 cup Butter
• •4 oz Diced chilis
• 🍗3 cups Chicken broth
• 🫓10 Tortillas 8 inch
• 🧀2 cup Monterey Jack cheese
• 🌿to top/garnish Cilantro or parsley
• 🧀6 oz Softened cream cheese
• 🌿1 tsp Cumin
• 🫒Olive oil

Instructions

1. 1Cook chicken your preferred way. I cook in instantpot and then shred and set aside. Preheat oven to 350, spray/rub a casserole dish with olive oil
2. 2In a sauce pan on med-high heat, melt butter, whisk in flour to create a roux
3. 3Slowly add in chicken broth and whisk together
4. 4Add in diced chilis, 1 cup sour cream, and 1/2 cup monterey jack cheese (save more cheese for later)
5. 5Stir until it starts to thicken and remove from heat
6. 6Start the filling. In a mixing bowl, add shredded chicken, 1 cup sour cream, salsa verde, cream cheese, cumin, 1 1/2 cup monterey jack cheese and mix together.
7. 7Heat tortillas in microwave for about 20 seconds with a damp papertowel laid on top. This makes them soft and able to roll without breaking.
8. 8Scoop mixture into tortillas and roll and lay down in casserole dish seem side down.
9. 9Pour the sauce you made on top of the rolled tortillas and sprinkle with remaining monterey cheese.
10. 10Bake for 25-30 min until cheese is bubbly
11. 11Remove from oven and sprinkle with cilantro or parsely. If you like more spice, add a couple diced chilis to the top to garnish and Serve while hot.