Ingredients:

• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 1 cup shredded Monterey Jack cheese (or mozzarella)
• Salt, pepper, and Adobo seasoning to taste
• 10 flour tortillas (taco-sized)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chiles (do not drain)
• 1 cup shredded Monterey Jack cheese (for topping)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C).
     

   • Lightly grease a 9x13-inch baking dish with nonstick spray.

2. Prepare Chicken Mixture:

   • In a medium bowl, combine 2 cups of shredded cooked chicken with 1 cup of shredded Monterey Jack cheese.

   • Season with salt, pepper, and Adobo seasoning to taste.

3. Fill Tortillas:

   • Spoon the chicken mixture evenly into each of the 10 flour tortillas.

   • Roll them up tightly and place them seam-side down in the prepared baking dish.

4. Make the Sauce:

   • In a medium saucepan, melt 3 tablespoons of butter over medium heat.

   • Stir in 3 tablespoons of all-purpose flour, cooking for about 1 minute to form a roux (don’t let it brown).

5. Add Broth and Sour Cream:

   • Slowly whisk in 2 cups of chicken broth, ensuring the mixture is smooth.

   • Stir in 1 cup of sour cream and the 4-ounce can of diced green chiles.

   • Be careful not to bring the sauce to a boil. Once combined, remove from heat.

6. Assemble:

   • Pour the creamy sauce evenly over the enchiladas in the baking dish.

   • Top with 1 cup of shredded Monterey Jack cheese.

7. Bake:

   • Place the dish in the oven and bake for 20-25 minutes.

   • If you prefer a bubbly, golden cheese top, switch on the broiler for the last 1-2 minutes.

8. Serve:

   • Once baked and the cheese is melted, remove from the oven and let it cool for a few minutes before serving.

Notes:

• This recipe makes approximately 5 servings, assuming 2 enchiladas per person.
• For substitutions or common questions, check the FAQ section above.

Nutrition