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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Mar. 22, 2014
I made this for dinner the other night and used chicken I had left over from when I had cooked it in the crockpot. I used flour tortillas instead of corn ones to avoid having to cook the corn tortillas in the oil and because the flour hold together better. I followed the rest of the recipe and was skeptical how good it would turn out but my husband and I both loved it and especially with how easy and fast it was to make I will deff make it again. Also I used mozzarella instead of Monterey Jack because thats what I had.
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