Creamy White Chicken Enchiladas

There are several things in life I love: family, good friends, and comfort food. Combining these three things makes my heart a happy place. I’m pretty sure it’s the chicken enchiladas that make me happy – filled with creamy white sauce, shredded chicken, and topped off with cheese and green chiles, they are positively dreamy!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

2 cups shredded, cooked chicken
2 cups chicken broth
4 ounce can of diced green chiles
10 flour tortillas
2 cups shredded mozzarella cheese
3 Tbsp butter
3 Tbsp flour
1 cup sour cream
salt to taste
pepper & Adobo seasoning to taste

Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat the baking dish.
Combine cooked, shredded chicken, one cup of shredded cheese, salt, pepper, and adobo seasoning in a medium-sized mixing bowl.
Fill each wheat tortilla with the chicken mixture.
Roll them all up and lay them in the baking dish that has been prepared.
Melt butter in a medium saucepan.
Whisk in the flour and simmer for 1 minute to thicken (do not let it burn).
Whisk in the chicken broth until it is completely smooth.
Combine the sour cream and green chilies in a mixing bowl. Make sure the mixture does not boil.
Remove the enchiladas from the oven and pour the sauce over them.
The remaining shredded cheese should be sprinkled on top.
Preheat oven to 350°F and bake for 20-25 minutes.
Turn the broiler to high and broil these for a minute or two until the cheese is lightly browned and bubbling, if desired.