Creamy Chicken Enchiladas with White Sauce

We are a very diverse country here in America. You can get your hands on just about every type of cultural food out there. And most Americans love Mexican and Chinese food. And we’re pretty loyal to our favorite Mexican and Chinese restaurants. One of my favorite Mexican meals (besides chimichangas) are enchiladas. Funny side note: did you know the word “chimichanga” is Spanish for thing-a-ma-jig? Ha!

Ingredients

2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
10 flour tortillas taco size
2 cups shredded Monterey Jack cheese or mozzarella
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4 oz can diced green chiles
salt & pepper & Adobo seasoning to taste

Instructions

Preheat oven to 350F degrees.
Spray 9 x 13 baking dish with nonstick cooking spray.
You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
Once chicken is cooked, you'll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper and Adobo (if using.)
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in the baking dish

for full instruction please see : www.thecountrycook.net