cheesy beef or chicken enchiladas

These creamy, cheesy, enchiladas are so cozy and rich!  A little goes a long way, which is always a good thing in my book!

When my friend Kellie pinned this recipe on Pinterest, I knew I had to try it soon!

I love spicy, creamy mexican food, and since I can't eat tomatoes right now and this doesn't have any, I was thrilled to try it!

I made these with ground beef, but they would be just as amazing with shredded beef, chicken, or even pork.

(If you use chicken or pork, switch to chicken stock.  Otherwise, I love richness of the beef stock in this dish!)


Cheesy Beef or Chicken Enchiladas
adapted from Joyful Momma's Kitchen

10 flour tortillas
2 cups ground or shredded beef, cooked & cooled
2 cups shredded pepper jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups beef stock
salt & pepper, to taste
1 (7oz) can diced green chiles
1 cup sour cream

Preheat the oven to 350ºF.  Grease a 9x13" baking dish, or two 8x8" baking dishes.

In a medium bowl, stir together the meat and 1 cup of the shredded cheese.  Spoon a few scoops of the mixture in the center of a tortilla, roll it up and place it seam-side-down in the baking dish.  Repeat with the remaining tortillas and mixture.

In a large saucepan, melt the butter over medium-high heat.  Whisk in the flour, stirring constantly until golden and fragrant.  Slowly whisk in the stock until the mixture is smooth, and continue to cook and stir until the sauce is bubbling and thick.

Remove from the heat and stir in the green chiles, salt & pepper, and sour cream until smooth.  Pour the cream sauce over the filled tortillas in the pan and sprinkle with the remaining 1 cup shredded cheese.

Bake for 20-25 minutes, until bubbling.  If it's not golden enough on top, turn on the broiler and give it a few minutes to pretty-up!

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