Chicken Enchiladas

I cannot tell a lie....I never had tried enchiladas before making this recipe. It just never was put on my yum I want to eat that radar. Until a few weeks ago and I'm so glad that we chose to make it. It was f.a.b.u.l.o.u.s. It is a quick and easy meal that took about 35 minutes to make, of that only 10 minutes worth of hands on cooking.

Ingredients
**2 cups of cooked shredded chicken
2 cups of monterey jack cheese
2 garlic cloves, minced
2 jalapeno peppers, minced (ribs and seeds removed)
8-10 flour tortillas
3 tbsp butter
2 tbsp cornstarch
2 cups chicken broth
1 cup sour cream
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
Juice of 1/2 lime

**Cook chicken beforehead to your liking. You can put it in the crock pot, boil it, use left over chicken or buy a rotisserie chicken to have on hand!

Directions: Preheat oven to 350 degrees. Combine chicken, 1 cup cheese, 1 minced jalapeno pepper, and minced garlic. Fill tortillas with chicken mixture, roll and place into 9" X 13" baking dish. In a saucepan over medium heat, melt butter. Add cornstarch and mix until well combined. Then add chicken broth and allow to thicken. Mix in sour cream, the other minced jalapeno, your seasonings and the lime juice. Bring heat to a simmer and allow flavors to combine. You may need to thicken the sauce if you feel it is too thin at this point. Make a slurry, combining equal parts cornstarch and water, stirring until cornstarch is dissolved. Add to sauce, stir continuously for 2-3 minutes. Pour sauce over the tortillas, top with cheese and bake for 25 minutes. (I will put the oven on broil for a few minutes to brown the cheese a little more.)

Then take some of that yummy sauce and smother your enchilada with it! You won't be disappointed by the flavors in this dish!

Enjoy!