Chicken Cheese Enchiladas
3 boneless skinless chicken breast
1/2 cup all purpose flour
1 cup sour cream
1 bag flour tortillas
2 cups Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded
Boil chicken breast. Save 3 cups of broth for later use. Cut chicken up into small pieces.
Heat oven to 350*.
Melt butter. Stir in flour to make a smooth paste. Add broth slowly to make a sauce. Add sour cream.
Mix chicken and cheese. Save some of the cheese for sprinkling on top.
Roll chicken and cheese in tortillas. Place in 11x14 greased cooking pan. Pour sauce over the top and sprinkle with cheese. Bake until bubbly, about 20 minutes.
Can be made and frozen for another day!
From Mary Hatcher