Creamy White Chicken Enchiladas (Print Version)

# Ingredients:

→ Filling

01 - Cooked chicken, shredded (2 cups, rotisserie chicken works well)
02 - Monterey Jack cheese (1 cup, shredded)
03 - Salt, pepper, and Adobo seasoning (to taste)
04 - Flour tortillas (10, taco size)

→ Creamy White Sauce

05 - Butter (3 tablespoons)
06 - All-purpose flour (3 tablespoons)
07 - Chicken broth (2 cups)
08 - Sour cream (1 cup)
09 - Diced green chiles (4 ounce can, undrained)

→ Topping

10 - Monterey Jack cheese (1 cup, shredded)

# Instructions:

01 - Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray
02 - Combine shredded chicken, 1 cup Monterey Jack cheese, and seasonings (salt, pepper, Adobo) in a medium bowl
03 - Divide chicken mixture among the flour tortillas, roll them up, and place in prepared baking dish
04 - Melt butter in a medium saucepan, whisk in flour, and cook for 1 minute to make a roux
05 - Whisk in chicken broth until smooth, then stir in sour cream and green chiles. Keep temperature moderate to prevent boiling
06 - Pour sauce over rolled enchiladas and top with remaining cup of Monterey Jack cheese
07 - Bake for 20-25 minutes, optionally broil for 1-2 minutes at the end for golden brown, bubbly cheese

# Notes:

01 - Using rotisserie chicken makes this recipe quick and convenient
02 - The sauce should never be allowed to boil to prevent curdling
03 - You can substitute mozzarella for Monterey Jack if preferred
04 - The optional broiling step creates a beautiful golden top

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