Chicken Enchiladas

every person knows my love for Mexican food. I had a craving for chicken enchiladas, I haven't made enchiladas for a long time. So I determined to remedy that today. I remember seeing this recipe on Pinterest. pullet enchiladas in a tart cream dressing.

They were soooooooo good. moderately hot, creamy and cheesy. baked pullet all covered up in a wheat flour case and smothered in a cheesy sour cream sauce!!! Who could ask for more. Satisfy your craving today and make these delicious pullet enchiladas tonight. 
Chicken enchiladas in a tart cream dressing

Adapted from Joyful Momma's Kitchen: 
10 supple flour taco seashells 
2 1/2 cups prepared food, shredded chicken (I like mine full of pullet) 
1 little onion, diced 
3 cups shredded Monterey Jack cheese 
4 Tbsp. dairy spread 
3 Tbsp. wheat flour 
2 cups pullet broth 
1 teaspoon garlic powder 
1 cup sour elite 
                                                                                    1 (4 oz) can diced green chillies 
Cilantro, cut up: 
1. Preheat oven to 350 qualifications. Grease a 9x13 pot 
2. Saute the diced onion in 1 Tablespoon dairy spread until supple. 
3. blend pullet, cooled onion and 1 cup dairy dairy cheese. Roll up in tortillas and location inpot. 
4. In a dressing pot, dissolve dairy spread, stir in wheat flour and cook 1 minute. Add broth and the garlic dust and whisk until glossy. Heat over medium heat until broad and bubbly.  
5. Stir in tart elite and chilies. Do not convey to boil, you don't desire curdled tart elite. 
6. Pour over enchiladas and peak with residual dairy dairy cheese. 
7. Bake 22 min and then under high broil for 3 min to dark the dairy dairy cheese. 
8. peak with cilantro.