Chicken Enchiladas with white sauce

Ingredients - makes 16 enchiladas

2 packs of small tortillas

5 large chicken breast

2 cans of chipotle peppers in adobo sauce

2 cans of green chilis

Large brick smoked cheddar

Large brick of monterey jack

8 cups of chicken broth

1.5 tubs of sour cream

6 tablespoons of butter

6 tablespoons of flour

Salt

Pepper

Onion powder

Smoked paprika

Cumin

Instructions

Boil chicken broth and drop in the chicken.  Cook until the chicken can be shredded - about 30-45 mins.

Add shredded chicken to a boil, add in chopped chipotle peppers, about 2 cups of monterey jack cheese and all spices to taste.

Roll chicken mixture into wraps and place side by side in a casserole dish (2 dishes)

Make White sauce

Melt butter then add in flour and mix until thick

Add 4 cups of the chicken broth (from the boiled chicken mixture), and mix until fully incorporate and starts to thicken

Add in sour cream and green chillies

Add salt and pepper to taste

Stir until it slightly thickens

Pour mixture on top of both casserole dishes then top with all of the grated smoked cheese.

Cook at 425 for 30 mins then enjoy!