Cheesy Chicken Enchiladas


  • 10 small soft flour tortillas
  • 2 1/2 cups cooked and shredded chicken
  • 3 cups Shtayburne Farm Extra Sharp cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz. can diced green chilies (optional)


  1. PreheatĀ oven to 350 degrees.
  2. Combine shredded chicken and 1 cup of cheese.
  3. Fill tortillas with chicken mixture and roll each one. Place them a grease 9×13 pan.
  4. Melt butter in a saucepan over medium heat. Stir in flour and whisk for 1 minute.
  5. Add broth to butter mixture and whisk together. Cook until it’s thick and bubbly.
  6. Take off of heat and let cool for 3 minutes. Add the sour cream and chilies.
  7. Pour the mixture over the enchiladas and add remaining cheese on top.
  8. Bake in the oven for 20-25 minutes. You may want to then broil for 3 minutes to brown the cheese.
  9. Serve and enjoy!

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