I love enchiladas. My usual enchiladas are a bit tedious. They involve submerging each tortilla in enchilada sauce before filling and rolling it. This one was so much easier and has altered the way I make all my future enchilada casseroles. It was so nice to assemble the tortillas and then just pour the sauce on top. The sauce was so good and creamy, and the green chilies gave it a great flavor. The only alteration I made to this recipe (besides doubling it, bc I love having this again the next day) was that I did add a can of enchilada sauce to the chicken to give it some extra moisture and flavor. It would still be great without it, but I had some on hand and figured I would throw it in. I think when I make enchiladas in the future that this will be the recipe that I gravitate to instead of my old one. - I also topped these with a little lettuce and tomato. I also cooked my chicken in some broth and then used that broth for my sauce. I figured it would make things all the more flavorful.
Ingredients
8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish
Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.
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