White Chicken Enchiladas (Print Version)

# Ingredients:

01 - Shredded chicken (2 cups, use rotisserie chicken for ease)

02 - Shredded Monterey Jack cheese (1 cup)

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

04 - 10 taco-sized flour tortillas

05 - 3 tablespoons of butter

06 - 3 tablespoons of plain flour

07 - 2 cups of chicken broth

08 - 1 cup of sour cream

09 - A 4-ounce can of green chiles (don’t drain)

10 - 1 cup of shredded Monterey Jack cheese

01 - Set your oven to 350°F and lightly coat a 9x13-inch baking dish with a nonstick spray

02 - In a medium-sized bowl, mix the chicken pieces, 1 cup of cheese, and your chosen spices (salt, pepper, and a sprinkle of Adobo)

03 - Spread the chicken mixture into the flour tortillas, roll them up snugly, and line them up in the baking dish

04 - Heat butter in a medium saucepan, stir in flour and let it cook for about a minute

05 - Gradually whisk in the chicken broth until smooth. Stir in sour cream and green chiles, keeping the heat moderate to avoid boiling

06 - Evenly pour the warm sauce over the rolled tortillas, then sprinkle the last cup of cheese on top

07 - Bake for 20-25 minutes. For an extra crispy golden finish, broil for 1-2 minutes at the end, but watch it closely

01 - Rotisserie chicken is a time-saver for this dish

02 - Avoid boiling the sauce to keep it smooth and creamy

03 - Mozzarella can work as a substitute for Monterey Jack cheese

04 - Broiling gives a crisp, golden layer on top