The original recipe is here. I’m getting rid of all other chicken enchilada recipes I’ve ever had because this is the shit right here!
White Chicken Enchiladas
8 flour tortillas
1 pre-cooked rotisserie chicken, shredded
2 c. Monterrey Jack cheese, shredded
3 tbsp. butter
3 tbsp. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Mix chicken and 1 cup cheese. Roll up in tortillas and place, seam side down, in a greased casserole dish. Melt butter in a small sauce pan over medium heat. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
I served this with refried beans and spanish rice.