Categories: Mexican, Poultry

Ingredients

• 10 soft flour tortillas
• 2 cups cooked, shredded chicken (use a rotisserie chicken from the store)
• 2 cups shredded Monterrey Jack Cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4 ounce can diced green chilies

Directions

1. Note: Stacy doubles the sauce. The sauce doesn’t freeze very well, so if you’re making them ahead of time just make and freeze the enchiladas. Make the sauce the day of.

2. Preheat oven to 350 degrees. Grease a 9 × 13 inch pan.

3. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

4. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

5. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.

6. Pour over enchiladas and top with remaining cheese.

7. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese. If you have kept in the fridge…then you will have to heat longer, until the chicken is heated and cheese inside is melted.

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