Chicken Enchiladas

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 whole chicken, rotisserie, taken off bone and shredded into bite size pieces
• 2 ounces diced pimentos, drained
• 1 ounce diced green chilis, drained
• 2 cups cheese, fiesta blend
• 1 teaspoon chili powder (or more)
• salt and pepper (to season)
• 1/4 cup butter
• 1 small onion, diced
• 1/4 cup flour
• 8 ounces sour cream
• 1 cup chicken broth
• 10 flour tortillas, 1 package

Recipe

• 1 set pulled chicken aside into large bowl.
• 2 add pimento, chilies, 1 cup of cheese and chili powder to chicken and mix together well.
• 3 melt butter in skillet and add onion. cook until onions are tender. remove from heat.
• 4 using whisk, immediately add flour, sour cream and chicken stock and keep stirring until it thickens. set aside.
• 5 add 1/2 of the cream mixture to the chicken mixture and mix to blend well.
• 6 grease a 9x13 baking dish.
• 7 pull out the 10 tortilla shells and spread the chicken mixture evenly on each, spreading onto the center of the tortilla. roll up and place seam side down in the dish. continue until all 10 are complete.
• 8 coat with the remainder of the sour cream mixture and cover with the remainder of the cheese.
• 9 bake at 350 for 20-25 minutes until cheese is brown and bubbly.