Sour Cream Chicken Enchiladas

I grew up eating enchiladas and wanted to make a clean version of one of my favorites - sour cream enchiladas.  The first swap is the flour tortilla.  By the time you eat these, you won't even miss them.  Then, a clean sauce with processed free ingredients rounds this out.  The first time I made these, my husband scarfed them down and then asked if they were clean - of course!  He and the kids thought they tasted like regular enchiladas.  I loved that no one could tell the difference.  

10 small corn tortillas

2 1/2 cups cooked shredded chicken

2 cups shredded Monterrey jack cheese

1 cup shredded cheddar cheese

3 Tbsp. butter

3 Tbsp. sprouted whole grain flour

2 cups chicken broth

4 oz. can diced chilies

1 cup sour cream

Preheat the oven to 350 degrees.  Combine the 2 types of cheeses (or use all Monterrey jack) to equal 3 cups, and take 1 cup of this cheese mixture and combine it in a bowl with the shredded chicken.  Lay out the 10 tortillas and evenly spoon the chicken and cheese mixture along the center of each tortilla.  Roll them up and place them seam side down in a greased (I use coconut oil) 9X13 pan. 



In a medium sized pot, melt the butter then add the flour.  Cook this for about 1 minute and add the broth.  Bring to a boil and allow this to thicken.  Turn off the heat and add the chilies and sour cream.

Pour this over the top of the rolled tortillas trying to cover everything.  Top with the remaining 2 cups of cheese.  Bake for 20 to 25 minutes.

Don't these look delicious!  I'm super confident you won't be disappointed if you try these.