Ingredients
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 10 flour tortillas (taco size)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- salt & pepper & Adobo seasoning, to taste
Instructions
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Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.
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In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
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Place chicken mixture into each of the 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 butter.
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Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
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Add chicken broth and whisk until smooth.
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Stir in sour cream and 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 remaining shredded cheese.
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Bake for about 20-25 minutes.
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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.