Ingredients
– 2 cups shredded, cooked chicken
– 1 cup shredded Monterey Jack or mozzarella cheese (Pepper Jack for more spice)
– salt to taste
– pepper to taste
– Adobo seasoning to taste
– 10 soft flour tortillas (corn tortillas can be used if warmed before rolling)
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 2 cups chicken broth (low or no sodium preferred)
– 1 cup sour cream (plain Greek yogurt or softened cream cheese as substitutes)
– 4-ounce can of diced green chiles (optional for spice)
– 1 cup shredded cheese for topping
Instructions
1-Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2-Combine 2 cups shredded chicken with 1 cup cheese and salt, pepper, Adobo seasoning to taste.
3-Fill each of the 10 tortillas with the chicken mixture, roll them up, and arrange tightly in the baking dish over 1 cup shredded cheese.
4-In a saucepan, melt 3 tablespoons butter and whisk in 3 tablespoons all-purpose flour, cooking for one minute.
5-Gradually whisk in 2 cups chicken broth until smooth.
6-Stir in 1 cup sour cream and the 4-ounce can of diced green chiles off the heat without boiling.
7-Pour the sauce evenly over the enchiladas, sprinkle with the remaining 1 cup shredded cheese.
8-Bake for 20-25 minutes. Optionally, broil for 1-2 minutes to brown the cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌮 Warm corn tortillas before filling to prevent tearing and make them easier to roll
🍗 Use rotisserie chicken for convenience – just shred and season for quick preparation
❄️ Leftovers can be refrigerated up to three days or frozen before baking for up to three months
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 3g
- Sodium: 1044mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg