The "Best" Chicken Enchiladas? Hmmm...

Here's a secret. I really like Mexican food. I especially like chicken enchiladas. Which pretty much are heavy on two of my favorite foods - chicken and cheese. I am willing to try basically any chicken enchilada recipe I find on Pinterest.

When I came across the "best" chicken enchiladas, of course I had to try.

Pinspiration: http://pinterest.com/pin/185210603398426020/

I am still getting a hang of this whole "taking pictures of every step of the process" thing, so bare with me.

Oh, look, there they are, all melty and almost ready to eat. As usual, I halved the recipe.

I also made a really crappy version of guacamole at the same time (the avocado was still too crunchy... tip, buy them at least a week before you need them). Yeah, that's guacamole. I was also really heavy on the cilantro that batch.

The "Best" Chicken Enchiladas (modified)

5-6 tortillas
1 c cooked, shredded chicken
1 c shredded Monterey Jack cheese
1.5 T butter
1 T corn starch
1 c chicken broth
1/2 clove of minced garlic
1/4 t of salt and pepper
1/2 c sour cream
1/2 t onion powder
1/2 t garlic powder
1/2 t cumin
1/2 t of lime juice
1/2 finely chopped jalapeno, seeded

1. Preheat oven to 350 degrees. Grease a 9×9 pan (8x8 will do).
2. In a medium size bowl mix chicken, 1/2 c of cheese, garlic and roll mixture into tortillas and place into pan.
3. In a sauce pan, melt butter and stir in corn starch and cook for one minute.
4. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick.
5. Stir in sour cream, chopped jalapeno, cumin, onion powder, garlic powder, lime, salt and pepper. Do not let it boil.
6. Pour mixture over enchiladas and top with the rest of the cheese.
7. Bake for 25 min or until the cheese has browned.

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Well, you'll notice I've been using the word "best" in quotes. While these were good, they were not my favorite chicken enchiladas. I would probably make them again, because they were fairly easy. But I don't think these deserve the title of "best".