Sour Cream Chicken Enchiladas

This recipe earned a rare compliment from John.  I got it all put together in 20 minutes before picking Maggie up from school, so it would be ready to bake when we got home from Disneyland.  So not only is it yummy, it's easy and fast.  The taste is really mild.

I used frozen pre-cooked chicken cubes, because I've determined I can't cook my own chicken much cheaper, and certainly not any tastier.  So I'm splurging on pre-cooked chicken now.

Sour Cream Chicken Enchiladas
8 8-inch flour tortillas
2 cups cooked chicken
2 cups grated cheese (I used Colby Jack, but next time I want to try Monterey Jack)
3 T. butter
3 T. flour
1 cup chicken broth
1 small can green enchilada sauce
1 cup sour cream

Mix the chicken with 1 cup cheese and fill the tortillas.  Put them seam down in a greased 9x13 pan.  Melt the butter on the stove top, stir in the flour.  Add the chicken broth, then the enchilada sauce and cook until thickened.  Stir in the sour cream and pour the sauce over the enchiladas in the pan.  Top with the rest of the cheese and bake at 350 for 25 minutes.