Cheesy chicken enchiladas

Name: Cheesy chicken enchiladas
Total time: 4500 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 large chicken breasts; 4 cup Queso Blanco shredded cheese; 10 tortillas; 8 tbsp flour; 8 tbsp butter; 32 oz chicken broth; 16 oz sour cream; 3 tbsp heavy cream

rachel.nobles @cook_3749266

Salisbury, North Carolina

Everytime we would go to a Mexican restaurant our kids would order this so I decided it was time I try my own version.

Cheesy chicken enchiladas

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rachel.nobles @cook_3749266

Salisbury, North Carolina

Everytime we would go to a Mexican restaurant our kids would order this so I decided it was time I try my own version.

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Ingredients

1 hour 15 mins

10 servings

3 largechicken breasts
4 cupQueso Blanco shredded cheese
10tortillas
8 tbspflour
8 tbspbutter
32 ozchicken broth
16 ozsour cream
3 tbspheavy cream

Cooking Instructions

1 hour 15 mins

1

Boil chicken breast and shred. Set aside.
2

In a separate pot, melt butter completely and add flour until like a paste. Add chicken stock, heavy cream and one cup of shredded cheese. Continue to stir with whisk until slightly thickened and bubbling.
3

Allow to cool then add sour cream. Mix completely.
4

Mix the shredded chicken with half of the "soupy" mixture and a cup of the shredded cheese.
5

Fill chicken mixture in tortilla shells. Roll up and place in a sprayed dish.
6

Pour remaining "soupy" mixture on top of filled tortillas. Top with remaining two cups of shredded cheese.
7

Bake in 350° oven for 25-30 minutes.