INGREDIENTS
- 2 tablespoons butter
- 2 tablespoons flour
- 10 oz can red enchilada sauce
- 1 cup chicken broth
- 1 tablespoon canola oil
- 2 yellow onions diced
- 4 oz can diced green chiles
- 3 cups rotisserie chicken shredded (about ½ rotisserie chicken)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 oz queso fresco crumbled
- 1 cup sour cream
- 16 oz Monterey Jack shredded and divided
- 8 large flour tortillas
- ¼ cup cilantro chopped
INSTRUCTIONS
- Preheat oven to 350°F.
- In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
- In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.
- Stir in the full can of diced green chilies, cumin, and chili powder and chicken.
- Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.
- Remove enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of an 9×13-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.
- Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.
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