Chicken Enchiladas

These cheesy,creamy enchiladas taste like they took all day to prepare but that would be an illusion. From start to table you can get these on the table in about an hour. Less time if you prep them ahead and pull them from you frig just before dinner. I like to serve them with mexican rice and a salad.




10 large soft corn tortillas
2 cups cooked, shredded chicken
3 cups shredded low fat Jack cheese and cheddar cheeses combined
4 Tbsp. butter or margarine
1/3 cup flour
3 cups chicken broth
1 1/2 cups light sour cream
1 (7 oz) can diced green chilies
1/2 of an onion diced
2 cloves of garlic minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
salt and pepper







Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a small skillet, heat the oil over medium/high heat. Add the onion, garlic, cumin and a pinch of salt and pepper. Saute until the veggies are soft. 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.
Stir in sour cream and half of the chilies. Do not bring to boil, you don't want curdled sour cream. In a medium bowl,mix together the chicken, rest of the chilies, onion and garlic,1/2 a cup cheese and 1 cup of sauce. Place a small amount of sauce on the bottom of the baking dish. Spoon a small amount of filling at one end of each tortilla. Roll up in tortillas and place them seam side down in the baking dish. Pour the remaining sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.