Momma's Creamy Chicken Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 boneless chicken thighs, grilled and shredded (3 cups of shredded meat)
• 2 tablespoons butter
• 1/2 cup diced onion
• 2 tablespoons flour
• 1 teaspoon cumin
• 1/2-1 teaspoon ground cayenne pepper (depending on how hot you like it)
• 1 cup chicken stock or 1 cup vegetable stock
• 3 1/2 ounces cream cheese, cubed
• 1/2 cup breakstone's reduced fat sour cream
• 1 (7 ounce) can diced green chilies, drained, i used roasted, fresh hatch peppers and recommend them if you can find them
• 1 1/2 cups four-cheese mexican blend cheese, shredded
• 8 flour tortillas, 6-inch

Recipe

• 1 place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
• 2 in med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
• 3 add flour, cumin and cayanne pepper.
• 4 whisk in stock and bring to a simmer. add cream cheese and stir frequently until melted. remove from heat and stir in sour cream and diced green chilis.
• 5 spread some of the sauce on bottom of 11 x 7 baking dish.
• 6 add enough sauce to chicken/cheese to moist consistancy.
• 7 spread small amount of sauce on flour torilla.
• 8 add chicken filling. roll and place seam side down in baking dish.
• 9 pour remaining sauce over top of enchiladas, covering them.
• 10 sprinkle with remaing shredded cheese and cover with foil.
• 11 bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly).