Ingredients

The following ingredients have 4 Servings
  • 10 flour tortillas (medium size )
  • 2 cups rotisserie chicken (shredded)
  • 2 1/2 cups shredded Mexican blend cheese (divided)
  • 2 tablespoons salted butter
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk
  • salt & pepper (to taste)
  • 1/2 cup sour cream
  • 4 oz mild diced green chiles (1 can)
  • 1/2 teaspoon cumin

Instruction

  • Preheat oven to 350 degrees. Spray one 9x13 and one 9x9 glass dish with nonstick cooking spray and set aside. {If you have a larger casserole/lasagna pan, use that.}
  • Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.
  • For the sauce- Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles, and cumin. Cook another minute to heat thoroughly. 
  • Pour sauce over filled tortillas and spread to the edges as best as possible. {I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one!}
  • Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty. Feel free to broil the top to brown the cheese {though I didn't do that because I was STARVING.}
  • Serve hot.