Eat It

Instructions

1

Preheat the oven to 425ÂºF. Spray a 9Ã—13-inch baking dish with nonstick cooking spray.
2

Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
3

From here you can make a sour cream and chiles sauce by proceeding to the next step, or use canned enchilada sauce and skip to step 5.
4

Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles.
5

Pour the sauce over the top of the enchiladas. Sprinkle the remaining cheese over the top.
6

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro and cotija before serving, if desired.