Chicken Enchiladas with White Sauce

I new to this as you can see from my many post but today I wanted to post about what I followed.  I have tried the White Chicken Enchiladas from Joyful Momma's Kitchen that I found on Pinterert about a month ago and they went over great with my family so I put them on the Menu again this week. ( I boiled a chicken earlier this week and this is the second meal off it and still enough for one more, great stretch of a 4.00!)  Of course being me I don't know how to truly stick to a recipe but I have to say that although I really liked it before tonight it was even better in my opinion.  So here is my adjusted recipe.  Excuse the picture I forgot to take one before digging in.  I will get more in the hang of this blog thing as I go along

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.