Ingredients
- 1 whole (3 1/2 pound) cooked rotisserie chicken (shredded, about 3-4 cups)
- 1 cup shredded pepper jack cheese (divided)
- 2 cups shredded Mexican blend cheese (divided)
- 2 teaspoons ground cumin
- 8 medium (392 grams) flour tortillas (8 inch size)
- 3 tablespoons butter
- 1 garlic clove, finely minced (optional)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (full fat)
- 1 cup green chile salsa (canned, or small can green chilies)
- 3 green onions, chopped
How to Make
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Step 1: Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.
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Step 2: Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.
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Step 3: Melt butter in a pan. Add garlic, whisk 1 minute. Sprinkle in the flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.
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Step 4: Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.
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Step 5: Pour sauce over enchiladas and top with remaining shredded cheese.
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Step 6: Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.
We hope you enjoy this recipe!
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