Sort ingredients
uberjonas
QR Code
Listen
Pdf
Melt butter over medium high heat.
Add flour and stir to make a roux.
Add chicken broth and bring to a boil.
Reduce heat to medium and add 2 ounces cream cheese, and 4 ounces green chilies. Stir constantly until smooth. Remove from heat and stir in sour cream and ½ cup Monterey Jack cheese. Stir until smooth and set aside.
In a large bowl combine chicken, 6 ounces cream cheese, 4 ounces green chilies, cumin, and 1 ½ cups Monterey Jack cheese. Mix well.
Preheat oven to 350 degrees F.
Spray 9x13 inch baking dish with cooking spray.
On a flat working surface lay out tortillas and divide chicken filling among the tortillas evenly, making sure the chicken filling is distributed evenly lengthwise across tortillas.
Roll enchiladas and place in baking dish and pour sauce over the top.
Bake for 30 minutes at 350 degrees F and then sprinkle remaining cheese over the top of enchiladas and return to oven for 5 minutes.
Garnish with chopped cilantro if desired.