INGREDIENTS

  • 2 cups chopped cooked chicken
  • 1 1/4 cups shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • 2 (4ounce)cans chopped green chilies
  • 8 flour tortillas
  • 2 tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder

DIRECTIONS

  1. Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
  2. In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
  3. Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9×13 dish.
  4. Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
  5. Pour all over the tortillas and top with cheddar cheese, and now you’ve got yourself enchiladas!
  6. Bake for about 15 minutes in a 375°F oven.