White Chicken Enchiladas

Ingredients

• 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
• 10 flour tortillas (taco size)
• 2 cups shredded Monterey Jack (or mozzarella) cheese
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can diced green chiles

Instructions

• Preheat oven to 350F degrees. Spray 9”x 13” baking dish with nonstick cooking spray.
• In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
• Place chicken mixture into each of the flour tortillas.
• Roll them all up and place them in the prepared baking dish.
• In a medium sauce pan, melt butter.
• Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
• Add chicken broth and whisk until smooth.
• Stir in sour cream and green chiles.
• Be sure not to let the sauce burn.
• Add chicken broth and whisk until smooth.
• Stir in sour cream and green chiles.
• Be sure not to let the mixture boil.
• Take sauce off the heat and pour it over the enchiladas.
• Top with remaining shredded cheese.
• 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 slightly browned and bubbly.

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 slightly browned and bubbly. Serve warm with your favorite sides.