Deliciously melty Monterey Jack, chicken, and a creamy green chile
sauce come together in an enchilada dish that will not make it to
leftover status. Up the “easy” quota on this one by using a pre-cooked
rotisserie chicken!
Preheat the oven to 400F. Spray a
9×13 casserole dish with nonstick spray.
Mix together chicken, 1 cup Monterey Jack, cream cheese, cilantro, black beans and half a can of green chiles in a small bowl and set aside.
Melt butter in a flat sauce pan
over medium heat, and saute the onion until soft and translucent. Sprinkle
flour over the onions and whisk together until the flour is well incorporated.
Slowly add in the chicken broth,
milk, and enchilada sauce. Whisk consistently and gently while the sauce comes
to a simmer. Remove from heat and stir in the salt, pepper, remaining green
chiles, and sour cream.
Spread a small amount of sauce
across the bottom of the casserole dish to cover the bottom.
Fill each tortilla with a ¼ cup
filling (more or less depending on your tortilla size) and place seam side down
in the dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with additional Monterey Jack cheese.
Bake for 25 minutes in the oven.
Allow to cool 10 minutes before
serving. Serve with avocado, sour cream, cilantro and hot sauce.
Recipe Note
Want more kick? Add a cup of In Your Face Cheddar shreds into the mix!
