Ingredients
Ingredients
8 to 10 flour tortillas (soft taco size)
2 cups cooked and shredded chicken
2 cups shredded Monterey Jack cheese, divided
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Instructions
Instructions
Preheat the Oven
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
Prepare the Filling
In a large bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese. Mix well.
Assemble the Enchiladas
Spoon a generous portion of the chicken mixture into the center of each tortilla.
Roll tightly and place seam-side down in the prepared baking dish.
Repeat until the dish is filled.
Make the Creamy White Sauce
In a skillet over medium heat, melt the butter.
Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth roux.
Slowly pour in the chicken broth while whisking continuously to prevent lumps.
Cook until the sauce thickens and becomes smooth.
Remove from heat and stir in the sour cream and diced green chilies. Mix until creamy and fully combined.
Add Sauce and Cheese
Pour the white sauce evenly over the enchiladas, making sure they are fully covered.
Sprinkle the remaining 1 cup of cheese over the top.
Notes
Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Rest and Serve
Let the enchiladas rest for 5–10 minutes before serving so the sauce sets slightly.