Recipe - Creamy Chicken Enchildas

If you ask my husband what I've craved most this pregnancy, his answer will inevitably be cheese.  He's not wrong.  I think I've manged to have something cheesy with nearly every meal.

I've also wanted spicy things often...and chicken nearly every day.  So, what better sort of dish to make than a cheesy, slightly spicy, pan of chicken enchiladas?

This dish is incredibly easy to make, and would comfortably feed a family of 4!

Again, I don't take pretty pictures...

You will need:

• 2 c shredded Colby-Jack cheese
• 8 flour tortillas
• 3 tbsp butter
• 1 c sour cream
• 1 4oz can diced green chiles
• 1 large, boneless, skinless chicken breast, cooked & shredded
• 3 tbsp flour
• 2 c chicken broth
• salt & pepper to taste

1. Preheat oven to 425 degrees.
2. Mix shredded chicken with one cup of cheese.
3. Fill each tortilla with chicken mixture and roll them up.  Place them in a greased 9x13in baking dish.
4. In a medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook about 1 minute.
5. Slowly whisk in the chicken broth.  Cook over medium heat, stirring often, until it is thick and creamy - about 6 minutes.
6. Stir in the sour cream, chiles, and salt and pepper.
7. Pour the sauce over the enchiladas in the pan.
8. Top with the remaining cheese.
9. Bake about 25 minutes, until the cheese has browned and the sauce is bubbly.
10. Allow to cool for a few minutes, then enjoy!

See how easy it is?  And they're really filling!  Even my finicky 6 year old loved them!