Creamy Enchiladas

This Mexican inspired dish is filled with creamy and cheesy shredded chicken mixture and topped with a delicious enchilada sauce that will be an automatic family favorite.

Ingredients

•1 TB olive oil

•1/2 large lime, zest

•1 Cup Chopped Yellow Onion

•3 Cloves Garlic, Minced

•2 Cups Chicken Broth

•3 TB All purpose flour

•1 TB Taco Seasoning

•1/2 Cup Daisy Sour Cream

•1 rotisserie chicken, shredded

•2 cups shredded cheddar(reserve 1 cup)

•1/2 Small Can Chopped Green Chillies

•1/4 Cup Chopped Cilantro(lightly packed)(reserve 1 TB)

•8 Tortillas

Instructions

1. Preheat oven to 350°F

2. Heat up the olive oil on medium-high heat in a large nonstick pan. Sauté the onions, and lime zest until soft. Add garlic and cook until browned.

3. In a bowl, combine broth, flour, and taco seasoning until blended thoroughly. Add to onion mixture in pan.

4. Bring sauce to a boil and simmer for 5 minutes or until it thickens. Once thickened, remove from heat and add sour cream.

5. In another bowl, mix the chicken, 1 cup cheese, cilantro, and chilis. Add 1/2 of the sauce. Mix until creamy.

6. Use the creamy chicken mixture to fill tortillas. Make sure mixture is evenly distributed among each tortilla.

7. Place filled tortillas seem side down in a casserole dish. Pour the rest of the sauce on top, make sure to cover the entire tortilla to prevent burning. Sprinkle the remaining 1 cup cheese over the sauce. On top of the cheese sprinkle the remaining cilantro.

8. Bake for 30 minutes or until bubbly and golden.

8 enchiladas