White Chicken Enchiladas with Creamy Green Chile Sauce

Enchiladas are a favorite in our home. These are made using a rotisserie chicken and topped with a simple creamy green chile sauce. They are easy to make especially when you have your kiddos help roll them up.

Filling:

2 rotisserie chicken breasts, chopped
1 cup shredded monterey jack cheese
1 tsp cumin
kosher salt, to taste
black pepper, to taste
cilantro
Flour tortillas

Sauce:

3 T canola oil
2 garlic cloves, minced
3 T flour
1 cup low sodium chicken broth
1 cup 2% milk
4 oz can green chiles
4 oz (1/2 block) 1/3 less fat cream cheese, cubed
1/2 tsp cumin
kosher salt, to taste
black pepper, to taste

Topping:

1 cup monterey jack cheese
cilantro, as garnish

Preheat oven to 375 degrees.  Spray a large casserole dish with non-stick cooking spray (I use our big lasagna dish).

In a large bowl, combine chicken, monterey jack cheese, cumin, salt, and pepper.

In a medium sauce pan over medium heat, add the canola oil and saute the garlic for one minute.  Whisk in the flour and cook for another minute.  Add the chicken broth and milk and cook until thickened, whisking often.  Add the green chiles and cream cheese and stir until melted and combined.  Add the cumin, and salt and pepper to taste.  Turn off heat.

It's time to assemble the enchiladas.  Wrap flour tortillas (about 10) in wet paper towels and microwave for 30 seconds.  Take a flour tortilla, put some filling down the middle, and top with cilantro.  Roll up tight and place in prepared dish seam side down.  Repeat and lay them down side by side in dish.  Pour sauce evenly over top.  Sprinkle remaining 1 cup monterey jack cheese over top.  Cover with foil and bake for 20 minutes.

Serve up and top with cilantro and sour cream.  Enjoy!