Creamy Chicken Enchiladas

        Creamy Chicken Enchiladas

(Copy cat version)

All right, so here it goes I have been very busy with Pinterest lately. The feeling of making or let me say cooking gives me a different high! So on this blog, which I really made a separate one specifically dedicated to "My Pinterest inspired recipes" I'm going to share to you the EASY PEASY stuff.

First in line is this Creamy Chicken Enchiladas. We are Asians and not very fan of this Mexican food but when we moved here in California, well you guess Mexican is in our number one list. They are very easy and cheap to make. I bought all of my ingredients from the Dollar store. The kids love them and was gone in a blink.

Ingredients:

• 4 cups shredded Mexican blend cheese, divide in half
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1-1/4 cups chicken broth
• 1 can cream of chicken soup (10 oz)
• 1 cup sour cream
• Ro-tel
• ¼ teaspoon ground black pepper
• ¼ teaspoon sea salt

• 6-8 corn tortillas (depends on your family size)
• 1 pre-cooked plain rotisserie chicken, shredded
• 1 corn in can

Procedure:

1. Preheat oven to 350 degrees F.
2. Fill the center of each tortilla with a cup of shredded chicken,corn, and shredded cheese.
3. Roll and place in the bottom of a baking dish with the seam side down.
4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5. Add chicken broth, cream of chicken, sour cream, Ro-tel, salt and pepper.
6. Mix gently for about 5 minutes until warm and smooth.
7. Pour the sauce over the prepared enchiladas and sprinkle with remaining shredded cheese.
8. Bake for 25 to 30 minutes.

-->