Easy Chicken Enchiladas

• 1 each whole chicken cooked or rotisserie
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cup chicken broth
• 1 1/2 cup sour cream or low fat plain yogurt
• 3 cup Mexican cheese blend
• 1 packages small flour tortillas
• 1 can enchilada sauce

1. If using a rotisserie chicken, pull meat from bone and shred.
2. If using a whole chicken, you can broil or roast with seasonings you like.
3. In skillet, make a roux using the unsalted butter and all purpose flour.
4. To do this, on medium heat, melt butter and gradually add flour, stirring, ensuring there are no lumps.
5. I generally cook this long enough to where it begins to turn a light brown, adding a pinch of salt and pepper.
6. Once roux is formed, stir in sour cream or yogurt.
7. Gradually add broth.
8. Once combined, add 1 cup of cheese until melted and combined.
9. Set aside.
10. In a 9 x 13 oven safe dish, coat bottom with a portion of enchilada sauce - just coating the bottom.
11. Turn on and preheat oven to 350.
12. Take a flour tortilla and place shredded chicken in middle.
13. Top chicken with good amount of cheese.
14. Roll up and place in dish with enchilada sauce.
15. Can get about 8 out of this.
16. Pour cheese sauce made in skillet over top of rolled tortillas.
17. Top with remaining shredded cheese.
18. (Option: pour remaining enchilada sauce on top too.)
19. Bake for 35 minutes or until the cheese is well melted.
20. Enjoy!

chicken, butter, flour, chicken broth, sour cream, mexican cheese blend, flour tortillas, enchilada sauce

Taken from cookpad.com/us/recipes/350739-easy-chicken-enchiladas (may not work)