Ingredients
The following ingredients have 6 Servings
- 8-10 large flour tortillas
- 3 cups chicken, cooked and shredded
- 1 teaspoon ground cumin
- 2 1/2 cups Monterey Jack cheese, grated
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chillies
- Fresh cilantro leaves, finely chopped, for serving
- Kosher salt and freshly ground black pepper, to taste
Instruction
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, season chicken with salt and pepper and cumin. Add 1 cup of the cheese and mix together.
- Line each tortilla with some of the mixture, roll up and place seam side down in prepared baking dish.
- In a medium saucepan, melt butter over medium-high heat. Whisk in flour and cook 2 minutes.
- Gradually whisk in broth until smooth. Increase heat to medium and continue cooking until bubbly and thick, 10-15 minutes.
- Season with salt and pepper, remove from heat, and stir in sour cream and green chilies.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake until cheese is melted and mixture is bubbly, about 25 minutes. Garnish with cilantro and serve. Enjoy!
