"This and most Mexican recipes are on the top of the list for favorite foods, I love anything with green chilies! Since many cooks don't like using condensed soup you may be happy to know this recipe does not include it. Simple ingredients and easy-to-follow directions make this an easy weekday or weekend meal. My family LOVES this dish!"

Original is 8 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.

Step 2

Mix together in a bowl, the cooked shredded chicken, chili powder and 1 1/2 Monterey Jack cheese. Roll up in tortillas and place in greased pan.

Step 3

In a medium sauce pan, melt butter, stir in flour and cook 1-2 minutes. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream, 1 can of green chilies, cilantro, black pepper, onion powder, and garlic powder, stir over medium-low or low heat until just heated through, IMPORTANT! make sure that you don't bring this to a boil or you will have curdled sour cream. Pour over enchiladas.