2 boneless skinless chicken breasts
2 cups shredded Mexican style cheese
8 soft taco size flour tortillas
4 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups chicken broth
1/4 cup sour cream
1 small can diced green chiles
salt
Bring 1 1/2 cups of water and 1 tablespoon salt to boil in a 10 inch skillet. Add the chicken breasts, cover, and reduce heat to medium. Boil 20 minutes, flipping halfway through. Place in a bowl and let cool until you can handle them. Shred the meat. Add 1 cup of the cheese and set aside.
Rinse the skillet and wipe it out. Melt the butter in the skillet over medium high heat. Add the flour and whisk to combine. Cook 1 minute, whisking constantly. Add broth and whisk constantly until it comes to a simmer and thickens. Remove from heat and whisk in sour cream and green chiles. Add salt to taste. Place 1/2 cup of the sauce in the bottom of a greased 9 by 13 pan and spread to coat.
Scoop 1/4 cup of the filling into each tortilla and roll up. Place seam side down in the baking dish. Pour all remaining sauce over the enchiladas and spread to cover tortillas completely. Spread remaining cup cheese evenly over the top. Cover with foil and bake at 375 for 20 minutes. Remove foil and bake 5 minutes longer until cheese is completely melted. Let cool 10 minutes and serve.
2 cups shredded Mexican style cheese
8 soft taco size flour tortillas
4 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups chicken broth
1/4 cup sour cream
1 small can diced green chiles
salt
Bring 1 1/2 cups of water and 1 tablespoon salt to boil in a 10 inch skillet. Add the chicken breasts, cover, and reduce heat to medium. Boil 20 minutes, flipping halfway through. Place in a bowl and let cool until you can handle them. Shred the meat. Add 1 cup of the cheese and set aside.
Rinse the skillet and wipe it out. Melt the butter in the skillet over medium high heat. Add the flour and whisk to combine. Cook 1 minute, whisking constantly. Add broth and whisk constantly until it comes to a simmer and thickens. Remove from heat and whisk in sour cream and green chiles. Add salt to taste. Place 1/2 cup of the sauce in the bottom of a greased 9 by 13 pan and spread to coat.
Scoop 1/4 cup of the filling into each tortilla and roll up. Place seam side down in the baking dish. Pour all remaining sauce over the enchiladas and spread to cover tortillas completely. Spread remaining cup cheese evenly over the top. Cover with foil and bake at 375 for 20 minutes. Remove foil and bake 5 minutes longer until cheese is completely melted. Let cool 10 minutes and serve.
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