Whatever the correct way to name them or pronounce them, these are fantastic enchiladas. The sauce is so creamy and savory that I could literally eat it with a spoon (which may be frowned upon when in the presence of proper people). Add in my new found discovery for shredding chicken and you will whip these up in no time!
- 2 cups, shredded cooked chicken, use the amazingly fast chicken shredding tip
- 2 cups, shredded Monterey Jack cheese, divided
- 10 (10-inch) flour tortillas
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups reduced fat, low sodium chicken broth
- 1 cup reduced fat sour cream
- 1 (4 ounce) can diced green chiles (optional - 2 cans)
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
- In a large bowl, mix chicken and 1 cup of Monterey Jack cheese. OPTIONAL: Mix in 1 can of drained, diced green chiles into chicken mixture.
- Fill each of the 10 tortillas evenly down the center. Roll tortillas up and place in the pan seam side down.
- In a medium saucepan, melt butter. Stir in flour and cook for 1 minute stirring constantly.
- Pour broth slowly into flour mixture and whisk constantly until smooth. Continue to heat over medium heat until thick and bubbly.
- Reduce heat to low and stir in sour cream and 1 can of green chiles. Do not allow to boil as sour cream will curdle. Heat through.
- Pour sauce over enchiladas in the pan. TIP: Pour down the middle of the pan so that the ends of the enchiladas are not fully covered in sauce and will brown a bit in the cooking process.
- Top sauce-covered enchiladas with remaining cup of cheese.
- Bake for 22 minutes, and then turn the broiler on to high and broil for 3 minutes or until cheese is lightly browned.
Original Recipe from Joyful Momma's Kitchen.
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