Shelley's Chicken Enchiladas

When making a grocery list last week I was searching online for new dinner ideas and came across these enchiladas of course since they had my name in them I had to try them out and I was very surprised they are EXCELLENT. I added a little extra spice to mine but if you like mild Mexican food you will love these.

I bought already shredded chicken from the deli section at my store and for extra spice I added chili powder. 

This is the description that came with the recipe: These are the BEST chicken enchiladas I have EVER eaten.  I am talking restaurant quality!  I have never been a fan of the popular chicken enchilada recipe that uses cream of chicken soup and sour cream.  Too much creaminess in each bite and not enough texture to cancel it out and because of that, I rarely get to eat chicken enchiladas. 

Now that I have this amazing recipe, I will be eating chicken enchiladas A LOT!
They are easy to make and come together pretty quick.

This site has so many great recipes, I had to steal her image ( I hope she doesn't mind) since I forgot to take a picture. 
Check it out

Shelley's Chicken Enchiladas

3 Tbl. unsalted butter
3 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1 c. sour cream
1/4 - 1/2 c. green salsa, depending on how spicy you want it
or 1 (4 oz.) can diced green chiles
rotisserie chicken, shredded
or season a few chicken breasts with taco seasoning
and bake until done, then shred
2-3 c. Monterey Jack cheese, shredded
8-10 corn or flour tortillas
chopped cilantro, opt.
For the enchilada sauce: melt butter over medium heat in a large skillet. Whisk in the flour, one
Tablespoon at a time, to prevent lumps from forming. Cook a minute or two to cook off the flour
taste, stirring occasionally. Gradually whisk in the chicken broth and whisk until smooth. Continue
cooking until thickened, about 5-10 minutes, stirring occasionally. Once it reaches desired thickness,
remove from heat and stir in the sour cream and green salsa; set aside. Heat tortillas for 10-15
seconds in the microwave until pliable. Divide shredded chicken between tortillas, top each with a
little bit of cheese and cilantro. Roll up and place seam-side down in a 9x13 inch pan. Cover with the
enchilada sauce and top with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly.
Broil for a minute or two at the end if you want the cheese to brown. Yield: 4-5 servings.
Jenn's Notes: I cooked two Costco chicken breasts that I seasoned with taco seasoning and I had
enough chicken for 6 enchiladas. I used 1/2 cup of green salsa in the sauce and I made half with corn

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