Ingredients:

• 2 cups cooked, shredded chicken (store-bought 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
• 4 oz can diced green chiles (do not drain)
• 1 cup shredded Monterey Jack cheese (for topping)

Instructions:

1. Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
2. Prepare the filling:
   • In a medium bowl, combine the shredded chicken, shredded Monterey Jack cheese, and season with salt, pepper, and Adobo seasoning to taste.
3. Assemble the enchiladas:
   • Fill each of the 10 flour tortillas with the chicken mixture.
   • Roll them up and place them in the prepared baking dish.
4. Make the sauce:
   • In a medium saucepan, melt the butter over medium heat.
   • Whisk in the flour and cook for 1 minute, allowing it to thicken (avoid burning).
   • Gradually add the chicken broth, whisking until smooth.
   • Stir in the sour cream and diced green chiles. Be careful not to let the sauce come to a boil.
   • Remove the sauce from heat.
5. Assemble the dish:
   • Pour the sauce evenly over the rolled-up enchiladas.
   • Sprinkle the shredded Monterey Jack cheese on top.
6. Bake the enchiladas:
   • Bake for 20-25 minutes, or until the enchiladas are bubbly and the cheese is melted.
   • If desired, you can broil the enchiladas for an additional 1-2 minutes to lightly brown the cheese on top.

Notes:

• This recipe makes 5 servings, assuming 2 enchiladas per person.
• Feel free to adjust seasoning to taste, and refer to the FAQ above for ingredient substitutions or answers to common questions.

Nutrition