Chicken Enchilladas

WARNING: Your skinny jeans will not fit the day after eating these! But they are so good!
If you're not familiar with chilies...don't let the green chilies scare you away...they are not hot at all...they just provide a nice little kick. My 3 year old Princess and 5 year old Warrior eat these up like crazy!

Mine are served up with cilantro rice, re-fried beans, sour cream, guacamole, and balsamic reduction.

CHICKEN ENCHILADAS
3 cups cooked chicken, chopped
2 cups Monterrey Jack cheese, shredded
1 cup chicken broth
1 cup milk
1 cup sour cream
4 oz cream cheese, room temp
12 small flour tortillas
1/2 cup chopped onion
1 - 7oz can green chilies
1 tsp paprika
2 Tbl butter
2 Tbl flour

Heat oven to 350. In a medium saucepan add butter and flour and cook over medium heat for about 2 minutes. Whisk in chicken broth and milk. Allow to thicken slightly, turn heat off and add green chilies and paprika. Set aside.
In a medium bowl combine chicken, chopped onion, cream cheese, 1/2 cup of the cheese and 1 cup of the sauce. Mix well. Stir the sour cream into the remaining sauce.
Scoop 1/4 cup chicken mixture on top each tortilla and roll closed. Place the sealed side down in a 9x13 pan.  Pour the sauce over the enchiladas. Sprinkle whith the remaining cheese and bake for 30 minutes.

I'm just going to be honest with you...loosen your belt and enjoy!

Warmly,
Mary