Sour Cream Shredded Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 lbs frozen chicken breasts
1 (10 ounce) can rotel tomato and chilies
1 (1 1/4 ounce) packet low-sodium taco seasoning
10 corn tortillas
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (10 ounce) can green chilies (optional)
16 ounces monterey jack cheese, shredded

Preparation

Put the chicken into the crockpot.
Pour Rotel & seasoning on top.
Cook on low 6-8 hours.
Turn off pot, and shred chicken with two forks.
Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute or until golden brown.
Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly.
Turn heat to low. Stir in sour cream and green chiles.
In a large bowl combine chicken, and 1 1/2 cups of cheese.
Pour 1 cup of sauce into a 9x13 baking dish.
Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
Bake at 350 degrees for 20-25 minutes or until browned and bubbly.