▢8-10 Small Flour or Corn Tortillas
▢3 Cups Shredded Rotisserie Chicken
▢3 Cups Shredded Monterey Jack Cheese Divided
▢3 Tablespoons Butter
▢3 Tablespoons Flour
▢2 Cups Chicken Broth
▢1 Cup Sour Cream
▢4 Ounces Diced Green Chilies (I used a 4-oz can)
Spray a 9 X 13-inch baking dish with cooking spray.
Preheat oven to 350 degrees.
In a medium sized bowl, combine chicken and 1 cup of Monterey Jack cheese.
Fill tortillas the chicken mixture.
Roll each one up then place seam side in your baking dish.
Add the butter to the skillet and melt.
Add the flour to the melted butter and whisk to combine. Cook for 1 minute.
Lower the heat on the skillet and the broth and whisk.
Cook until it is bubbly.
Cool sauce for 3-5 minutes until room temperature.
Add sour cream and green chilies.
Stir until combined.
The sauce should smooth and sour cream is completely dissolved.
Pour the sauce over enchiladas.
Top with the remaining cheese.
Bake in preheated oven for 20-25 minutes.
Top with chopped green onions, cilantro, diced jalapeños.