Ingredients:
2 cups cooked, shredded chicken
8–10 small flour tortillas
2 cups shredded Monterey Jack cheese (or a mix of cheddar & mozzarella)
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Salt & pepper to taste
Fresh cilantro or parsley (optional, for garnish)
Instructions:
- Preheat oven:
Set your oven to 350°F (175°C). - Prepare filling:
In a bowl, mix the shredded chicken with 1 cup of cheese. You can also add a spoonful of sour cream or a few green chilies for extra flavor if you’d like. - Assemble enchiladas:
Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased 9×13-inch baking dish. - Make the white sauce:
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for about 1 minute (don’t let it brown).
Slowly whisk in chicken broth until smooth and thickened (about 3–5 minutes).
Remove from heat, stir in sour cream and green chilies.
Season with salt and pepper.
- Pour and top:
Pour the creamy sauce evenly over the enchiladas. Sprinkle the remaining cheese on top. - Bake:
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for an extra 2–3 minutes at the end (watch carefully!). - Serve:
Garnish with chopped cilantro or parsley. Serve with rice, beans, or a fresh salad.