Chicken Enchiladas with Sour Cream Sauce

photo 2 (2)Almost every year for more than a decade I’ve flocked to the beaches of Mexico where I sun bath for seven days straight and eat yummy Mexican food. So naturally, I now know everything there is to know about Mexican food…hardly, but I can pretend! I do make some awesome enchiladas that are worth trying if you are a Mexican food lover. It’s really simple and I get to use my crock pot, which I love. Hope you enjoy!

Ingredients

  • 1/2 lb cooked chicken, shredded
  • 1 1/2 cups salsa
  • 1/2 packet chicken taco seasoning
  • 1/4 cup cheddar cheese
  • 1/4 mozzarella cheese
  • 3-4 flour tortillas

Sour Cream Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1/2 cup mozzarella cheese
  • 1/2 teaspoon paprika

Directions

1. Turn your crock pot on medium and set for 3 hours. Add salsa, taco seasoning, and shredded chicken. Stir ingredients together and cook for 2-3 hours.

2. Begin to prepare the sour cream sauce when you have about 15 left on your crock pot timer and preheat your oven to 350 degrees F. Heat the butter in a medium skillet, add the flour and whisk for about a minute. Pour in broth and whisk together. Simmer for 1 minute until it bubbles. Stir in sour cream until smooth. Stir in mozzarella cheese until smooth and add paprika. Set aside.

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3. When your chicken is done, divide chicken mixture between tortillas (make them full) and roll up tortillas. Place seam down in casserole dish, repeat until casserole dish is full.

photo 2

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4. Pour the sour cream sauce all over the tortillas and top with the cheddar and mozzarella cheese. Cook at 350 degrees F for 12 minutes until cheese is melted and everything is nice and hot! Enjoy!!

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