Ingredients
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas (taco size)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack Cheese
Instructions
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Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
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In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
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Place chicken mixture into each of the 10 flour tortillas.
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Roll them all up and place them in the prepared baking dish.
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In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don’t let it burn).
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Add 2 cups chicken broth and whisk until smooth.
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Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
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Take sauce off the heat and pour it over the enchiladas.
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Top with 1 cup shredded Monterey Jack Cheese.
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Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.