Cheesy Enchiladas
A Mexican answer to plain ole chicken, this is a simple delight for family and friends
Equipment
- 1 Small Mixing Bowl
Ingredients
- 2 Cups Cooked Shredded Chicken Rotisserie Chicken is fine!
- 1 Cup Shredded Monterey Jack Cheese
- 10 Flour Tortillas
- 3 tbsp Butter
- 3 tbsp All Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Sour Cream
- 1 Cup Shredded Monterey Jack Cheese
- Salt Pepper and Adobo seasoning a couple dash, to taste
Instructions
- Preheat oven to 350F degrees
- Spray 9x13 inch baking dish with non stick cooking spary
- In a medium size bowl mix together 2 cups of shredded, chicken with 1 cup of Monterey Jack Cheese along with salt pepper and adobo
- Place chicken mixture into each of the 10 flour tortillas
- Roll the all up and place them in the prepared backing dish
- In a medium sauce pan, melt 3 tablespoons of butter, whisk in 3 tablespoons of all purpose flour. let it cook for 1 min and (Don't Let It Burn)
- add 2 cups of chicken broth and whisk until smooth
- stir in 1 cup of sour cream and 4 ounce can of diced chiles (do not let this mixture boil
- Remove from heat and pour over the enchiladas
- Top with one cup of Monterey Jack Cheese
- Bake for about 20-25 minutes