INGREDIENTS

  • 2 cups Market Day Fully Cooked Shredded Chicken
  • 10 flour tortillas (taco size)
  • 2 cups shredded Monterey Jack cheese (or mozzarella)
  • 3 tablespoon butter
  • 3 tablespoon flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • salt & pepper & Adobo seasoning, to taste
  • Optional: lime juice, to taste

 

DIRECTIONS:

  • Preheat oven to 350F degrees. Spray 9"x 13" baking dish with nonstick cooking spray.
  • In a medium-sized bowl, mix together cooked, Market Day Fully Cooked Shredded Chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
  • Place chicken mixture into each of the flour tortillas.
  • Roll them all up and place them in the prepared baking dish.
  • In a medium sauce pan, melt butter.
  • Whisk in flour and let cook and thicken for 1 minute (don't let it burn).
  • Add chicken broth and whisk until smooth.
  • Stir in sour cream and green chiles. Be sure not to let the mixture boil.
  • Take sauce off the heat and pour it over the enchiladas.
  • Top with remaining shredded cheese.
  • Bake for about 20-25 minutes.
  • OPTIONAL: turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
  • Plate with Lime Juice
SHOP SHREDDED CHICKEN NOW + BUY 1 GET 1 50% OFF!