White Chicken Enchiladas (Print Version)

# Ingredients:

01 - Shredded, pre-cooked chicken (2 cups; rotisserie is a great option)

02 - Grated Monterey Jack cheese (1 cup)

03 - Adobo seasoning, salt, and pepper (to your taste)

04 - Taco-sized flour tortillas (10)

05 - Unsalted butter (3 spoons)

06 - Standard flour (3 tablespoons)

07 - Broth made from chicken (2 cups)

08 - Thick sour cream (1 cup)

09 - Small can of green chiles (4 ounces; don’t drain)

10 - Grated Monterey Jack cheese (1 cup)

01 - Warm the oven to 350°F and coat a 9x13-inch baking dish lightly with spray oil.

02 - In a medium bowl, stir together shredded chicken, 1 cup of Monterey Jack, and seasonings like pepper, Adobo, and salt.

03 - Spoon chicken mixture onto tortillas, roll them up tightly, and arrange them side by side in the baking dish.

04 - In a medium pan, melt butter first, then add flour and whisk continuously for a minute to create a paste.

05 - Slowly stir in chicken broth until smooth, then add sour cream and undrained chiles. Keep the heat low to avoid boiling.

06 - Spread the sauce evenly over the tortillas in the dish and sprinkle with another cup of grated Monterey Jack cheese.

07 - Bake for 20 to 25 minutes. If you like, broil for 1 or 2 more minutes to get the cheese golden and bubbly.

01 - Rotisserie chicken helps make this fast and easy to prepare.

02 - Don’t let the sauce boil, or it might separate.

03 - If you want, swap Monterey Jack with mozzarella cheese.

04 - The broiler can give the cheese a golden, crispy finish.