chicken enchiladas.

so delicious with a side of chips & guac!

here's what you need:
6 whole wheat tortillas

1-2 lbs cooked chicken, shredded

1-1 1/2 cups sweet corn

2 cups Mexican style cheese (or more if you like lots of cheese!)

2 T butter

4 T flour

2 cups chicken broth

1 cup sour cream (or more if you want to put some on top)

5 oz Ro-Tel Original

1/2 t Cumin

1/2 t Garlic Powder

Black pepper

here's what you do:

1. Preheat oven to 350 degrees F.
2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
3. Roll and place in the bottom of a baking dish with the seam side down.
4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5. Add chicken broth, sour cream, Ro-tel, garlic, cumin, and pepper.
6. Whisk gently for about 5 minutes until warm and smooth.
7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
8. Bake for 25 to 30 minutes and serve warm.

**For the guacamole, I mashed up 2 avocados and mixed in 5 oz of Ro-tel...talk about delicious! 

[this recipe was inspired by http://www.marthastewart.com/318900/lighter-chicken-enchiladas & http://foodfamilyfinds.com/recipe-easy-and-creamy-white-chicken-enchiladas/]

Oh and it was also Pajama Chef approved ;)