White Chicken Enchiladas

Okay, so first off, thank you Pinterest!  I have tried countless recipes that I have found on Pinterest and some have been good and some, well, not so good.  This post promised to deliver the most delicious enchiladas I have ever eaten.  Not spicy so the little ones can eat and a yummy white sauce as a nice change. Hmmmm, okay, I'll try it.  The test is always the hubby's reaction.  He has grown to hate Pinterest because he never knows if he's going to bite into some horrible recipe gone wrong so I dread telling him before we eat if that is where the recipe comes from.  Whenever we have a bad Pinterest dinner I hear "why do you follow these recipes?  you cook so much better than these random things that are pinned!  just go back to your own recipes!"
Okay back to last night - No comment from the man!  Nothing!  Not a "hey that was good".  Not so much as a "gross WTF was that?".  Dare I ask the dreaded question.... yes indeed.  "So,  honey, what did you think of this?".  Response:  "It's good.  I am just trying to figure out the taste?  It's so different.  Something in the sauce maybe?"  As he reaches for a second helping, I think it must be the tang of the sour cream.  And we have a winner!!!  Ding ding, woop woop, Pinterest has finally given me something worth bragging about!

As always, I would like to give credit to the blog where this recipe was pinned from: Joyful Momma's Kitchen.

A few notes on this recipe:

• I used a package of precooked chicken and just chopped it into pieces
• Recipe called for Monterey Jack cheese, but I used a Cheddar Jack blend.
• While this was totally delicious I think next time I would add some cooked onions to the chicken/cheese mixture just for a bit more flavor.
• I added seasoned salt to the chicken to give it a bit of flavor
• Original recipe called for 22 minutes of cooking time, I cooked mine for 30 minutes and then knocked the heat up to 450 for 5 minutes.

INGREDIENTS:

10 soft taco shells (flour, the small ones)
2 Cups cooked chopped or shredded chicken
2 Cups shredded monterey jack cheese (I used cheddar jack)
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
1 (4oz) can diced green chiles

RECIPE:

1. Preheat oven to 350 and spray 9x13 pan with cooking spray.
2. Mix chicken and 1 C cheese in bowl.  Roll up mixture in tortillas and place seam side down in pan.
3. In sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat ove medium heat until thick and bubbly.
4. Reduce heat to low, stir in sour cream and chiles.
5. Pour sauce over enchiladas and top with remaining cheese.
6. Bake 30 minutes.  If you prefer the cheese a bit brown, crank up the heat to 450 and cook an extra 5-10 minutes until desired color is reached.

I served mine with red beans and rice and it was delish!