- 10 small soft flour tortillas (can also use corn tortillas, but I like flour)
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup sour cream
- 2½ cups shredded and cooked chicken (I like to use rotisserie chicken)
- 2 cups Sharp Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 3 tablespoons butter
- 1 10 oz can of Rotel (mixture of tomatoes and diced green chilies)
How to Make It
- Preheat oven to 350 degrees
- Combine shredded chicken and 1 cup of cheddar cheese
- Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
- Melt butter in a pan over medium heat
- Stir flour into butter and whisk for 1 minute over heat.
- Add broth and whisk together. Cook over heat until it’s thick and bubbles up.
- Take off heat for a few minutes and then add in sour cream and can of Rotel. (you don’t want it super hot when you add the sour cream or it will curdle!)
- Pour mixture over enchiladas and add remaining 2 cups of cheese to top.
- Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese. Enjoy!
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