Creamy White Chicken Enchiladas

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Cook's Note: A good friend of mine recommended this recipe to me because she saw it on Pinterest and cooked it for her family. I trust her instincts, so I tried it myself - boy was it a hit in my household too! It's pretty easy to make and tastes delicious! I have modified this recipe to suit my own tastes, as I usually do. This makes enough to serve 4-6 people, so if you have less people to serve, it makes good leftovers too!

What you Will Need:

• 6-8 flour tortillas (enchilada size)

• 1 Perdue Chicken Short Cuts

• 1 cup Salsa

• 1 Avocado Sliced

•4 cups shredded Mexican blend cheese, divided in half

•3 tablespoons butter

•3 tablespoons all purpose flour

•1-1/4 cups chicken broth

•1 – 10oz can cream of chicken soup

•1 cup sour cream
•¼ teaspoon ground black pepper

•¼ teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Fill the center of each tortilla with a handful of chicken, a tablespoon or so of the corn and the salsa, a few pieces of avocado, and a pinch of the shredded cheese.

Roll and place in the bottom of a baking dish with the seam side down.

In a pot over medium heat melt the better. Add flour and whisk into a thick paste.

Add chicken broth, cream of chicken, sour cream, salt and pepper.

Whisk gently for about 5 minutes until warm and smooth.

Pour the sauce over the enchiladas and top with remaining shredded cheese.

Bake for 25 to 30 minutes and serve warm.

This PINSPIRATION comes from Food Family & Friends