1-First: preheat your oven to 350 degrees Fahrenheit (175°C) and spray a 9⅑3-inch baking dish with nonstick cooking spray. This prepares your workspace and ensures the enchiladas don’t stick. In a medium bowl, combine the 2 cups shredded chicken, 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning to create the filling.

2-Next: fill each of the 10 flour tortillas with the chicken mixture, roll them up, and arrange them tightly in the prepared baking dish. In a medium saucepan, melt 3 tablespoons butter over medium heat, then whisk in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to avoid burning. Gradually whisk in 2 cups chicken broth until smooth, and continue cooking until the mixture thickens slightly.

3-Remove the saucepan from heat and stir in 1 cup sour cream and the undrained 4-ounce can of diced green chiles, making sure not to let the sauce boil to keep it creamy. Pour the sauce evenly over the rolled tortillas, then sprinkle the additional 1 cup shredded Monterey Jack cheese on top. Bake for 20-25 minutes until heated through and the cheese is melted, and if you like, broil on high for 1-2 minutes to brown the top.

4-Serve warm, and enjoy the creamy goodness. For more dessert ideas to follow your meal, check out our easy peach cobbler recipe on the blog.