RECIPES: CREAMY WHITE CHICKEN ENCHILADAS

Creamy White Chicken Enchiladas

Ingredients:

6-8 corn tortillas

3 chicken breast, shredded

1 cup sweet corn

4 cups shredded Mexican blend cheese, divided in half

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/4 cups chicken broth

1 – 10oz can cream of chicken soup

1 cup sour cream

1 – 4oz can chopped green chiles

¼ teaspoon ground black pepper

¼ teaspoon sea salt

Directions:

• Preheat oven to 350 degrees F.
• Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn and a pinch of the shredded cheese.
• Roll and place in the bottom of a baking dish with the seam side down.
• In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
• Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
• Whisk gently for about 5 minutes until warm and smooth.
• Pour the sauce over the enchiladas and top with remaining shredded cheese.
• Bake for 25 to 30 minutes and serve warm.