Ingredients
- 1 lb chicken breasts, cooked and shredded
- 2 cups shredded Monterrey Jack Cheese
- 8 flour tortillas
- 1/4 cup butter
- 1/4 cup flour
- 1 915 oz) can chicken broth
- 1 cup sour cream
- 1 (4 oz) can green chilis
Directions
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Preheat oven to 400 degrees.
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Mix cooked and shredded chicken with 3/4 cup of shredded cheese, garlic powder, cumin, pepper.
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Divide chicken mixture evenly between 8 tortillas. Roll into enchiladas and place seamside down in a lightly sprayed 9×13 baking dish.
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Melt butter in a medium saucepan. Stir in flour a little bit at a time to make a roux. Stir and cook until bubbly. Gradually whisk in chicken broth. Then bring to a boil, stirring frequently.
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Remove from heat and stir in sour cream and green chilis. Pour sauce evenly over enchiladas.
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Top with remaining 3/4 cup cheese and bake for 20 minutes or until cheese is melted and sauce near edges of baking dish is bubbly.