Chicken Enchiladas


2 cups shredded chicken

6 flour tortillas

1 can chicken broth

1 small can green chillies

1/2 can of diced tomatoes

3/4 cup of sour cream

3 Tbs butter

3 Tbs flour

1 cup shredded cheese

garlic seasoning to taste

Prepare: Shred the chicken and season it a bit then mix in some cheese to the shredded chicken. I used what cheese I had on hand 1/2 havarti and half colby. Then place some of the chicken mixture on the flour tortillas, fold and place fold side down into a greased baking pan. Continue until pan was full. Melt the 3 Tbs of butter into a sauce pan on medium heat. When it is melted add the 3 Tbs of flour and stir to mix the flour in. Then let it cook for 1 minute. Add 2 cups of chicken broth and let it thicken on med-low heat. Once it has thickened add the sour cream, chilies, and crushed tomatoes. Pour over the the enchiladas, top with the rest of the cheese and bake for about 20-25 minutes on 350 degrees. When finished baking turn on broiler for 1-2 minutes to finish melting the cheese. Enjoy!