Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1.5 cups Monterey Jack cheese, shredded
  • 1/2 cup sour cream
  • 8 oz canned diced green chiles (divided)
  • 1/2 tsp paprika
  • Salt to taste
  • black pepper to taste
  • 3 cups rotisserie chicken, shredded
  • 1 tbsp olive oil
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 16 corn tortillas
  • 2 cups Monterey Jack cheese, shredded

Instructions:

  1. Melt butter over medium heat in a large skillet or saucepan, whisking in flour to create a pale gold roux.
  2. Slowly pour in chicken broth, whisking constantly until the mixture thickens and bubbles.
  3. Stir in 1.5 cups of shredded Monterey Jack cheese, sour cream, and 4 oz of diced green chiles until the sauce is velvety and cohesive; remove from heat.
  4. Sauté the finely diced onion and minced garlic in olive oil until translucent and fragrant.
  5. Fold in the shredded rotisserie chicken, remaining 4 oz of diced green chiles, and 1/2 tsp paprika.
  6. Stir in a small splash of the prepared white sauce to bind the chicken mixture together and heat through.
  7. Lightly char the corn tortillas over an open flame or in a dry skillet until pliable.
  8. Spread a thin layer of the creamy green sauce on the bottom of a 9x13 inch baking dish.
  9. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the pan.
  10. Smother the top of the enchiladas with the remaining green sauce and 2 cups of shredded Monterey Jack cheese.
  11. Bake until the cheese is bubbling and golden brown.