Chicken Enchiladas

I know I know,
I told everybody to stay tuned for this awesome recipe...
well you've been doing a great job with that.
It's been a busy couple of days!
No excuse,
I've neglected all of my few readers.
So here it is!!!

White Chicken Enchiladas

What you'll need:
1. 4-6 flour tortillas
2. Rotisserie chicken- dan and I used canned chicken, much easier to shred and you can't taste the difference
3. 1 can of corn
4. shredded mexican cheese
5. 3 Tablespoons butter
6. 3 Tablespoons flour
7. 1 1/4 Cup chicken broth
8. 1 can cream of chicken soup
9. salt and pepper
10. 1 Cup sour cream
Preheat oven to 350 degrees F
The original recipe calls for chopped green chilies, we don't like them so we omitted them.

The How-To:
Spread out tortillas.
In the center of each, fill with some chicken...

Then add some corn in the middle on top of the chicken...

Then the shredded cheese on top.

Roll enchiladas and place seam side down in a baking dish.

Melt butter in microwave and add flour-

whisk into thick paste.

The flour made a fun mold!

Add cream of chicken, sour cream, salt and pepper.

Cream of chicken looks nasty!!! Just fyi :)

Whisk gently until smooth.

Pour sauce over the enchiladas and sprinkle more cheese over the top.

Bake for 25-30 minutes and serve warm.

Dan and I had to eat ours with a fork and knife,

definitely the easiest way!

Hope you all enjoyed our little mexican night.

See you soon!

Ta ta for now.