Chicken Enchiladas

Drew and I were really excited about these Chicken Enchiladas. They are so good and aren't hard to make. Drew asks me to make them a lot. I have found a lot of Enchilada recipes and this one is my favorite so far.

Cook as much chicken as you need to feed your family. We usually like to make a full pan and cook about 5-6 chicken breasts.

Heat flour tortillas in the microwave (It makes it easier to roll them up tight). Add shredded cheese and cooked, diced chicken into the middle of the tortillas and roll them up. Place them side by side in a 9x13 pan.

Sauce:
1/4 C. Flour
1/4 C. Margarine
2 C. Chicken Broth (Canned Chicken Broth-usually it measures out to 2 cups)
1 C. Sour Cream
1. Can chopped green chillies

Melt Margarine, add flour to make paste. Add broth, stir until thick. Remove from heat and add sour cream and chillies. (If you want an extra kick, we do, then don't drain the juice from the chillies). Pour over Tortillas.

Bake at 350 for 30 minutes with a foil cover. Remove from oven. Top with shredded cheese and salsa is optional.