White Chicken Enchiladas

1. Preheat oven or BGE to 350 degrees F. Prepare baking dish by coating with cooking spray
2. Add chicken, 1 cup mozzarella, and enchilada sauce to a large mixing bowl. Stir to combine.
3. Assemble the enchiladas by taking a tortilla, topping it with 1/4 cup of chicken mixture, and rolling it up. Place it in the greased baking dish, seam side down. Continue until all 6 tortillas have been rolled.
4. Make the sauce by melting butter in a saucepan over medium heat. Whisk in the flour. Cook for a minute while whisking constantly to cook off the flour flavor. Add the chicken broth and whisk until smooth. Allow the sauce to bubble and thicken. Add the sour cream and green chiles and stir. Season with salt and pepper to taste.
5. Pour sauce over the enchilada dish and sprinkle the remaining cheese. bake for 20-25 minutes until the top starts to turn golden.
6. Garnish with parsley or cilantro and serve.

• 2 chicken breasts, cooked and shredded
• 1 cup green chile enchilada sauce
• 2 cups mozzarella cheese shredded (divided)
• 6 medium flour tortillas
• 2 T butter
• 2 T flour
• 1 1/2 cups chicken broth
• 4 oz green chiles (small can)
• 3/4 cup sour cream

Notes:

1. I cooked the chicken in the sous vide at 150 for at least and hour, two would be better if you have time. It is then still juicy , but easily shredded
2. If you have excess chicken mixture you can always roll more than the six tortillas and if necessary make more sauce as required.
3. Additional sour cream as a garnish also works. You can serve this with a side of beans (black or refired) and some Mexican rice
4. The green chiles add a hint of a kick to this dish, but it is far from being spicy