White Chicken Enchiladas

Ingredients

10 soft taco shells

2 cups cooked, shredded chicken (See separate instructions and ingredients)

2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream ( I use Greek yogurt)

1 (4 oz) can diced green chillies (these are not hot)
1 small can of sliced black olives to garnish (optional)

Directions:

1. Preheat oven to 350 degrees. 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. Add olives if using.

7.  Bake 22 min and then under high broil for 3 min to brown the cheese.

Shredded Chicken
2 boneless skin-less chicken breast halves
2 cups of low sodium chicken broth
1 teaspoon cumin
1 teaspoon of chili powder
1/2 onion cut into 4 pieces
1 bayleaf
3 cloves of garlic, smashed

Directions:
Add 2 cups of chicken broth and the two chicken breasts to a medium sauce pan then add the remaining ingredients. Place over medium heat, covered for about 10 minutes then lower the heat to a slow simmer and continue to cook covered for 50-60 minutes.
When done cooking, remove the chicken to the bowl of a stand mixer and with a paddle attachment run at medium/low speed for about 90 seconds to shred the chicken breast meat.
Strain the broth and use for the recipe above.