Cream Cheese Chicken Enchiladas

INGREDIENTS

• 10 small smooth flour tortillas (you can use corn however I like flour with chicken)
• 3 tablespoons of flour
• 2 cups of hen broth
• 1 cup bitter cream
• 2 half cups shredded, cooked poultry (we like to use roast chicken)
• 3 cups Monterey Jack cheese – grated
• 3 tablespoons of butter
• 4 oz diced inexperienced chiles (I like medium – they’re no longer spicy at all)

INSTRUCTIONS

Preheat oven 350 stages Combine the shredded poultry and 1 cup of cheese Fill the tortillas with the above combination and roll every one up then vicinity in a greased 9×13 skillet Melt the butter in a skillet over medium warmth Stir in the flour in butter and whisk for 1 minute Heat. Add broth and whisk together.
Cook over excessive warmth till thick and bubbling. Remove from warmness and add bitter cream and peppers. (Be careful, it doesn’t get too warm or the bitter cream will curdle) Pour the combination over the enchiladas and add the closing cheese on top. Bake for 20-23 minutes, then you’ll choose to broil for three minutes to brown the cheese.
Enjoy !

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