Creamy White Chicken Enchiladas

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

2. 2

   In a medium bowl, combine the shredded cooked chicken, 1 cup of the shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning. Mix until evenly seasoned.

3. 3

   Place an even portion of the chicken mixture down the center of each of the 10 flour tortillas.

4. 4

   Roll each tortilla tightly around its filling and arrange the enchiladas seam-side down in the prepared baking dish.

5. 5

   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously. Cook for about 1 minute, until the mixture thickens slightly, taking care not to let it burn.

   Start 1-minute timer
6. 6

   Pour in the chicken broth while whisking. Continue whisking until the sauce is smooth and free of lumps.

7. 7

   Stir in the sour cream and undrained diced green chiles. Heat gently, but do not allow the sauce to boil, or the sour cream may separate.

8. 8

   Remove the sauce from the heat and pour it evenly over the enchiladas, coating the tortillas.

9. 9

   Sprinkle the remaining 1 cup shredded Monterey Jack cheese evenly over the top.

10. 10

    Bake for 20–25 minutes, until heated through and the sauce is bubbling. For a browned, bubbly finish, broil on high for 1–2 minutes, watching closely so the cheese does not burn.

    Start 25-minute timer