Green Chili Chicken Enchiladas

I am LOVING this enchilada recipe!!! I like making this sauce- so YUMMY!!! I have issues with chunks- one of my favorite things is the blender- problem solved.

4 c. chicken; cooked and cut into bite-size pieces

2 c. cooked rice- I add leftover Cafe Rio rice

2 c. shredded cheese

8-10 tortillas

Green Chili Sauce:

1/2 yellow onion; big slices

2 tbsp. flour

1 1/2 c. chicken broth

1 small can of green chilies- OR if you have any Anaheim peppers you want to use, go here. I love getting peppers now that I know what to do with them!

1 1/2 c. sour cream

8 oz. cream cheese

In a medium saucepan, saute the onions over medium heat until soft. Whisk the flour and broth together and cook for 3 minutes. Add the green chilies. Bring to a slow simmer and continue to simmer for about 5 minutes, whisking occasionally. Add the sour cream and the cream cheese, whisk until blended. Remove from heat and pour into your blender- my favorite part! Blend until smooth.

Preheat your oven to 350. Spray a 13x9 baking pan with cooking spray and put a thin layer of the sauce in the bottom.

To a large mixing bowl, add the chicken, rice, and 1-2 cups of the enchilada sauce- depending on how saucy you like it- and mix well. Put 1/4 to 1/2 cup of the mixture into each tortilla one at a time. Roll and place seam down in the pan. Repeat until all the chicken mixture is used up. Pour the rest of the sauce over the top. Sprinkle with the cheese evenly over top. Bake 40 minutes; covered with foil until bubbly throughout. Take the cover off and bake 5-8 more minutes.