Soft tortillas stuffed with chicken and cheese then topped with an easy-to-make white sauce made with flour, butter, chicken broth, sour cream, and green chiles.
Cook chicken by preferred method or use a rotisserie chicken.
Shred chicken.
Add chicken, shredded cheese, garlic powder, cream cheese to a bowl.
Mix well so everything is combined.
In each tortilla shell add in some chicken and cheese mixture.
Roll up and place in the baking dish.
Start your enchilada sauce by melting butter in a sauce pan, stir in flour and taco seasoning.
Add chicken broth and whisk until smooth.
Add shredded cheese and heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. DO NOT bring to a boil.
Remove the pot from the heat.
Serve with easy Mexican rice and some tortilla chips with homemade restaurant-style salsa or homemade guacamole.
Or you could serve with a leafy green salad and Mexican cauliflower rice.
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