Emily's Chicken Enchiladas with White Sauce
10-12 small white tortilla shells
2 cups cooked, shredded chicken
1/2 can of refried beans
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (10oz) can Rotel Drained
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken, refried beans 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.
5. Add drained Rotel I use the original but you can use any level of heat you prefer
6. Stir in sour cream . Do not bring to boil, you don't want curdled sour cream.
7. Pour over enchiladas and top with remaining cheese.
8. Bake 22 min at 350 and then under high broil for 3-4 min to brown the cheese.The main changes from the original Pinterest post are the addition of the refried beans and the substitution of the Rotel in lace of the green chilies. I think the beans add a creaminess and love the little tomato flavor added by the Rotel. Let me know what you think.