- 8 soft taco flour tortillas
- 2 cups cooked, shredded chicken
- 1 cup shredded pepper jack cheese
- 3 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1 cup shredded Monterey jack cheese
Preheat oven to 350°F and spray a 13×9-inch casserole dish with cooking spray.
Mix chicken with pepper jack cheese. Divide mixture evenly among the 8 tortillas, roll each one up, and line them in the prepared pan.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute.
Add the chicken broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Remove from heat and stir in sour cream and green chiles. Continue stirring until smooth.
Pour cream sauce over the enchiladas and top with Monterey jack cheese.
Bake for 22 minutes. Then broil for an additional 3 minutes to brown the cheese.
You can use an electric pressure cooker (Instant Pot, for example) to cook chicken breasts in a short amount of time, even from frozen. Then shred the chicken for this recipe.
This recipe can easily be doubled…one for dinner and one for the freezer! Double wrap the freezer portion in aluminum foil, label and freeze. Thaw completely before following baking instructions in the recipe.
Cooking for two or for a smaller family? Follow the recipe but use two 8×8 square baking dishes with 4 enchiladas in each, dividing the sauce and cheese between the two pans. Put the second pan in the freezer for future use.
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