Chicken Enchillada Sauce--sour Cream

While trying to use up some leftover Creamy Mexican Chicken dish, we decided Enchilladas would be a good try.  We just used our leftover mixture and corn tortillas to make the actual enchilladas, but then I needed a sauce.

Chicken Enchillada Sour Cream Sauce

3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup Sour cream

Directions

1. Melt the butter.  Add in the flour and whisk for 1 minute.
2. Add in the broth and whisk until thick and bubbly.  Take off heat.
3. Once it has cooled slightly 3-5 minutes off the heat, add the sour cream and whisk until incorporated.
4. Pour over enchilladas.  Top with cheese and bake at 350 for 25-30 minutes


This was a hit in our house, simple, and fast!