White Chicken Enchiladas

This recipe has been "shared" many times on Facebook over the last month, so when I saw that mom had "shared" it, I decided to print it out and try it out on Tom.  We both really liked it!

Ingredients:

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream (I used Greek yogurt and approve of this substitution)
• 1 (4 oz) can diced green chilies

Instructions:

1. Preheat oven to 350°. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. 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.
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

I cooked a bag of frozen chicken breasts all day in the crockpot.  I love how tender and juicy the chicken comes out.  Not to mention I reserve the liquid broth after for my chicken broth in the recipe.  Here's the recipe for that:

• 1 bag (about 6-8 breasts) frozen chicken breasts
• 2 tsp garlic powder
• 1/2 tsp bay leaves
• 1 Tbsp minced onion
• 2 cups water

Put all ingredients in crockpot and cook on low heat for 6-8 hours or until chicken is done.  Shred with a fork.