I found this recipe at Joyful Momma’s Kitchen and it was a big hit with our family.  I got double thumbs up from everyone on this delicious dinner! I added more cheese and toasted it longer (we like it extra crunchy on top) as well as used salsa instead of green chillies in the recipe but otherwise it is pretty much the same.  The joke around our house is there is no such thing as “too much cheese” sprinkled on top.

• 10 Soft Taco Shells
• 2 cups cooked, shredded Chicken Breasts
• 2 cups shredded Mexican Cheese
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 2 cups Chicken Broth
• 1 cup Sour Cream
• 4 oz Salsa

1.  Preheat oven to 350 degrees.  Grease a 9×13 pan

2.  Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3.  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.

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

5.  Pour over enchiladas and top with remaining cheese.

6.  Bake 22 min and then under high broil for 3 min to brown the cheese.