I made these again for the second time a while back, and like the first time, they were super. They are also really pretty simple to make, so that’s a plus. Everyone loved them, even Kaden, who normally wont even look at an enchilada. I topped mine with a packet of Taco Bell hot sauce. I am a taco bell sauce hoarder. I love that stuff.
- 8 burrito size flour tortillas
- 2 cups shredded Monterrey Jack cheese, divided
- 2 cups cooked chicken, shredded
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cups sour cream
- 1 (4oz) can diced green chiles
Preheat oven to 425 degrees. Mix chicken with 1 cup of the shredded cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll them up and place seem side down in a greased 9×13 baking dish. Melt butter in a large saucepan. Wisk in flour and cook, stirring for about 1 minute. Add chicken broth whisking until smooth. Continue cooking over medium heat until sauce becomes thick and bubbly. Stir in sour cream and green chiles. Pour the sauce evenly over the enchiladas. Spring remaining shredded cheese on top. Bake for 20-25 minutes, until golden brown and bubbly.