Creamy Chicken Enchiladas with Green Chiles
Ingredients:
- 10 small soft flour tortillas
- 2 1/2 cups shredded, cooked chicken
- 3 cups Monterey Jack cheese, grated
- 4 oz diced green chiles
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, combine the shredded chicken and 1 cup of grated Monterey Jack cheese. Mix well.
- Spoon the chicken and cheese mixture evenly onto the center of each tortilla. Roll them up and place them seam side down in the prepared baking dish.
- In a skillet over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to make a roux.
- Gradually pour in the chicken broth, whisking constantly until the mixture is smooth and begins to thicken.
- Stir in the sour cream and diced green chiles. Be cautious not to let the mixture boil to prevent curdling.
- Pour the creamy sauce over the enchiladas in the baking dish, making sure they are evenly covered.
- Sprinkle the remaining grated Monterey Jack cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-23 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Switch the oven to broil and broil the enchiladas for an additional 2-3 minutes until the cheese is golden brown and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Serve your creamy chicken enchiladas with green chiles hot, garnished with chopped fresh cilantro, diced tomatoes, or sliced avocado if desired. Enjoy your delicious weeknight dinner
