I live in Texas and well seen and tasted 1000+ enchiladas sooooo I decided enough wasting money I can do this!! Soooo here it is....ENJOY!!
Ingredients:
2 cups shredded Monterey Jack(1) and Colby Jack(1) or whatever your fave is
8 flour tortillas (soft shell)
Rotisserie chicken(remove all meat and save the drippings in the container
Bechamel Enchilada Sauce:
3 tablespoons butter
3 tablespoons flour
2 cups of chicken broth
Salt and pepper
1 cup sour cream
1 can of diced tomatoes and green chiles
Directions:
Preheat the oven to 425 degrees. Shred your chicken and mix it with 1 cup of shredded cheeses. Add drippings to the mixture. Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute. Add in the 2 cups of chicken broth, whisking until it’s a smooth. Whisk over medium heat until it is thick and creamy.Mix in the sour cream, salt/pepper, and the can of chiles. Pour the sauce over the rolled up tortillas. Add 1 cup of the cheese over the top. Bake for 20-25 minutes or until the cheese is golden brown.
