Ingredients
2 cups cooked chicken, shredded
6 flour tortillas
2 cups Monterey Jack cheese, shredded
1 can (4.5 oz) green chilies, diced
1/2 white onion, chopped
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
Salt and pepper to taste
Directions
Preheat your oven to 350°F and grease a baking dish.
Melt butter in a saucepan over medium heat, stir in flour and cook for about 1 minute.
Gradually whisk in chicken broth until smooth and thickened.
Remove from heat and stir in sour cream, green chilies, salt, and pepper.
Spread a spoonful of sauce on each tortilla, fill with chicken and cheese, roll up and place seam side down in the baking dish.
Pour remaining sauce over enchiladas and top with extra cheese.
Bake for 20-25 minutes until cheese is bubbly and golden.
Serve hot and enjoy!
Nutrition Facts
Calories:
415
Fat:
24
Carbohydrates:
24
Protein:
25
Sodium:
805
Fiber:
2
Sugar:
3
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