Once again, Mother Nature decided to skip over Nashville with the snow.  Instead we are left with freezing cold without so much as a flurry! When will we ever learn not to get our hopes up?!

Oh well, a big pan of cheesy enchiladas will warm me right up!

AND, this recipe is budget friendly too!

Grocery List:
Chicken (1/4 of a value pack): $3.00
Salsa: $1.29
Green chiles: $.69
Flour tortillas (1/2 package): $1.24
Sour cream: $.99
Shredded cheese: $2.19
Chicken broth: $1.29

Pantry items: butter, flour, rice (to serve)

Sour Cream Enchiladas
Prep time: 45 minutes, Serves: 6, Budget: $10.69 ($1.78/serving)

2 cups chicken breast, cooked and shredded
½ cup salsa
1 cup Mexican cheese, shredded
12 flour tortillas
½ cup unsalted butter
6 Tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 (4 oz.) can green chiles
1 (8 oz.) container sour cream

Preheat oven to 350°.

Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, cook for 1 minute. Whisk in chicken broth, bring to a boil. Reduce heat and simmer until sauce thickens, whisking frequently to prevent flour from settling and burning. When the sauce thickens (6-8 minutes, maybe less, keep an eye on it), remove from heat and stir in green chiles and sour cream. Pour enough sauce into a 9×13 pan to just cover the bottom. Set remainder aside.

Stir salsa into shredded chicken. Spook a good amount of chicken and sprinkle of cheese into tortillas and roll. Place seam side down in the pan. Continue assembling until all chicken and tortillas are used. Pour sauce over enchiladas (as much or as little as you prefer) and top with a generous amount of shredded cheese.

Bake for 20 to 25 minutes until sauce and cheese are bubbly and brown. Let enchiladas sit for 10 minutes before serving.

Serve with a sprinkle of cilantro, more sour cream and salsa, and/or avocado.
Source: Ruth’s Table, 2019.