2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chiles
garlic powder, pepper, and onion powder, to taste
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese.
Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir
in flour and cook 1 minute. Add broth and whisk until smooth. Heat
over medium heat until thick and bubbly.
4. Stir in sour cream and chiles.
Add seasonings to taste. Heat through, but do not bring to boil.
5. Pour over enchiladas and top with
remaining cheese.
6. Bake 22 min and then under high
broil for 3 min to brown the cheese.
Recipe adapted from Jessica Lamont.
