Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, green chiles, and half of the Monterey Jack cheese.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until golden.
- Gradually pour in chicken broth while whisking. Simmer for 5-7 minutes until thickened.
- Remove from heat and stir in sour cream and remaining chiles until smooth.
- Spoon filling into tortillas, roll tightly, and place seam-side down in a greased baking dish.
- Pour sauce over the rolled enchiladas evenly.
- Sprinkle remaining cheese on top and bake for 20-25 minutes until bubbly and golden.
- Let rest for 5 minutes before garnishing with diced tomatoes and cilantro.
Nutrition
Notes
Customizable with different vegetables or cheeses depending on dietary preferences. Can be prepared ahead of time for convenience.
