Creamy Monterrey Chicken Enchiladas

 Creamy Monterrey Chicken Enchiladas

 

 

I love this recipe.  It is so creamy and cheesy and has just to right heat to make it not so spicy. This is my go to when I feel like making a great Mexican dish.

 

Creamy Monterrey Chicken Enchiladas

 

2 cups Rotisserie Chicken, shredded and warm

1 cup Mexican Blend Cheese, shredded

10 oz can Rotel, undrained (diced tomatoes & green chilies)

1 cup Sour Cream

1.12 oz Chicken Fajitas Seasoning, packet

10 Flour Tortillas

 

For the Sauce

 

5 tbsp Butter

3 tbsp Flour

2 cups Chicken Broth

1 1/2 cup sour cream

4 oz can Diced Green Chilies, mild or hot

2 cups of Monterey Jack Cheese, shredded

 

Preheat the oven to 350°degrees.

Spray a 9×13-inch baking dish with cooking spray.

Remove the chicken from the bone and place in large bowl.

Add the shredded Mexican cheese, sour cream and the chicken fajita seasonings to the bowl. Mix together until combined.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Evenly divide the chicken filling between each of the flour tortillas. Roll the filled tortilla shells and place each one seam side down in the prepared baking dish as you go.

In a saucepan, melt the butter, then whisk in the flour and allow roux to thicken for about 45 seconds, stirring constantly.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add chicken broth, bring to a low simmer, and whisk until smooth. 

Next, add the sour cream and diced green chilies. Stir continuously until the sour cream is dissolved and the sauce is warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the sour cream sauce over the tortillas and top with the Monterey Jack shredded cheese.

Bake covered for 45 minutes or until golden and bubbly. Remove foil and broil for an additional 1-2 minutes to achieve a crispy topping.