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- Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together 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.
- If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Enjoy !
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