#CREAMY #CHICKEN

EASY CREAMY WHITE CHICKEN ENCHILADAS

Material

• 2 glasses of shredded chicken, cooked (can use store-bought rotisserie chicken)
• 10 flour tortillas (taco size)
• 2 cups of grated Monterey Jack (or mozzarella) cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups of chicken stock
• 1 cup of sour cream
• 1 (4 ounces) can cut green chili
• salt & pepper & seasoning Adobo, to taste

Instructions

1. Preheat the oven to 350F degrees.
2. Spray 9 x 13 baking pan with n0n-stick spray.
3. In a medium sized bowl, mix with cooked shredded chicken, with one cup of grated cheese with salt, pepper, and Adobo seasoning.
4. Place the chicken mixture in each flour tortilla.
5. Roll everything and place it on a prepared baking sheet.
6. In a medium saucepan, melt the butter.
7. Beat the flour and let it cook and thicken for 1 minute (don't let it burn).
8. Add chicken stock and stir until smooth.
9. Stir in sour cream and green chili. Make sure not to let the mixture boil.
10. Remove the sauce from the heat and pour over the enchiladas.
11. Add the remaining grated cheese.
12. Bake for around 20-25 minutes.
13. If you want, you can light the broiler on top and roast it for a minute or two until the cheese is brownish and bubbly.

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