Sour Cream and Green Chile Chicken Enchiladas

When I saw this recipe on Pinterest stating these are the best enchiladas ever I knew I had to try them.  I really love enchiladas and have tons of recipes for different kinds, but have never tried this version.  The original recipe can be found HERE. I did make a couple of changes to the sauce because I thought the original recipe called for way to much.  I still had enough to drench these babies so I think if I made the full amount half would have been tossed.  They are close to another recipe I make (which is my FAVORITE enchilada recipe ever!) and can be found HERE.

Sour Cream and Green Chile Chicken Enchiladas

2 large Chicken Breasts, cooked and finely chopped (or shredded)

2 Cups Shredded Cheese

10 Flour Tortillas

1-1/2 TBS Butter

1-1/2 TBS Flour

1 Cup Chicken Broth

1/2 Cup Sour Cream

1 4oz can of Chopped Green Chiles

• Combine chicken and 1 cup shredded cheese, add to tortillas (I use an ice cream scoop), roll up, and place in a greased baking pan
• In a small saucepan melt butter over medium heat and then add flour
• Fully combine with a whisk and cook for 1 minute
• Slowly add chicken broth whisking constantly until smooth
• Continue to cook over medium heat until thickened and bubbly (whisking often you don't want it to clump or burn on the bottom)
• Remove from heat, add sour cream and chiles, and stir to thoroughly combine
• Spoon mixture over enchiladas and top with remaining cheese
• Bake for 25-30 minutes in a preheated 350 degree oven until cheese is melted and sauce is bubbly

Serve with tortilla chips, mexican rice and beans, and any other desired toppings.

In the end I thought these were alright.  I definitely wouldn't say they are the best, but they are still good.  I think the chicken needs some seasoning for them to be really good.  I will also add some onion next time.  With those changes I think these definitely have some potential to be very good.