Creamy Chicken Enchilada

One word sums up this dish - delicious. Oh and easy, fast, cheap. We served it with refried beans and white rice. This is a meal that we plan to eat at least biweekly now. Also, this is NOT a spicy meal. The sauce actually tastes sort of like a queso.

The original recipe can be found here but I modified it just a bit so here is mine as well.

Ingredients

3 flour burrito shells

2 cups cooked, shredded chicken (I cut mine into small pieces and then cooked it in seasoning)
Shredded fiesta blend cheese

3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth (I did two cups of water with two bouillon cubes)
1 cup sour cream
1 can diced petite tomatoes with green chillies (get the smallest you can find. I got a 10oz and only used 1/3 of the can)
1 small red, orange and yellow pepper (I get those mixed bags with the small ones

Directions
Preheat oven to 350 degrees.  Grease a 9x13 pan
Cook your chicken until done.
Place chicken and cheese on burrito.  Roll them up and place in pan. I like cheese so I probably used 1/2 cup for each one.
In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.   
Stir in sour cream, peppers and  tomato / chilies. You won't want this to boil.
Pour over enchiladas and top with cheese to your liking. I used about 1 cup.
Bake 22 min and then under high broil for 3-5 min to brown the cheese. (Mine didn't brown though, maybe because of the cheese I used?)


This is seriously a delicious main dish. I look forward to making it again in the future.