Creamy Chicken Enchiladas with Green Chiles and Monterey Jack Cheese
Ingredients:
10 small flour tortillas
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups cooked, shredded chicken
3 cups Monterey Jack cheese, grated
3 tablespoons unsalted butter
4 ounces canned diced green chiles
Directions:
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken and 1 cup of grated cheese.
Spoon the chicken and cheese mixture into each tortilla and roll it up, then place it seam-side down into a greased 9x13-inch baking dish.
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and continue whisking for about 1 minute, until the mixture is smooth and bubbly.
Gradually add the chicken broth while whisking, then cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Remove the saucepan from heat and stir in the sour cream and diced green chiles.
Pour the sauce over the enchiladas in the baking dish, making sure to cover each one with the sauce.
Sprinkle the remaining cheese on top of the enchiladas.
Bake for 20-23 minutes, or until the cheese is melted and bubbly.
Turn the oven to broil and broil the enchiladas for 2-3 minutes, or until the cheese is golden brown.
Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 5 servings
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