Creamy white Chicken Enchiladas.
INGREDIENTS.
Casa Mendosa® 7” Original Tortillas2 cups of shredded, cooked chicken (store-bought rotisserie)2 cups of shredded Monterey Jack cheese (or mozzarella)3 tbsp. of butter3 tbsp. of flour2 cups of chicken broth1 cup of sour cream4oz of diced green chilies (canned)Salt, pepper and adobo seasoning, to tasteOptional: diced jalapeno for added color & spice.
INSTRUCTIONS.
Preheat oven to 350°F. spray a 9”x13” baking dish with nonstick cooking sprayIn a medium-size bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and adobo seasoningPlace chicken mixture into each of the flour tortillasRoll them all up and place them in the prepared baking dishIn a medium saucepan, melt butter over medium to low heatWhisk in flour and allow the mixture to thicken for about 1 minute (do not let it burn)Add chicken brother and whisk until smoothStir in sour cream and green chilies, ensuring the mixture doesn’t boilRemove the sauce from the heat and pour it over the enchiladasTop with the remaining cheese and place in the oven to bake for about 20 to 25 minutes until the chees is golden brown and melted.
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