Cream Cheese Chicken Enchiladas

Ingredients

Enchiladas

• 10 small soft flour tortillas
  (Corn tortillas can be used, but flour works best with chicken)
• 2½ cups cooked chicken, shredded
  (Rotisserie or roast chicken works great)
• 1 cup Monterey Jack cheese, shredded

Creamy Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 oz diced green chiles (medium heat, mild flavor)

Topping

• 2 cups Monterey Jack cheese, shredded

Instructions

1. Preheat the Oven
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Filling
   In a large bowl, combine shredded chicken with 1 cup of the cheese.
3. Assemble the Enchiladas
   Spoon the chicken mixture evenly into tortillas, roll them up, and place seam-side down in the prepared baking dish.
4. Make the Sauce
   In a skillet over medium heat, melt the butter.
   Whisk in the flour and cook for 1 minute until smooth.
   Slowly add the chicken broth, whisking constantly.
   Increase heat slightly and cook until the sauce is thick and bubbly.
5. Finish the Sauce
   Remove from heat. Gently stir in sour cream and diced green chiles.
   Do not let the sauce boil to avoid curdling.
6. Bake
   Pour the sauce evenly over the enchiladas.
   Sprinkle remaining 2 cups of cheese on top.
   Bake uncovered for 20–23 minutes.
7. Broil & Serve
   Broil for 2–3 minutes until the cheese is lightly golden and bubbly.
   Let rest for 5 minutes before serving.