Ingredients

• 1-2 lbs. chicken, cooked & shredded

• 8 tortillas, corn or flour

• ½ onion, finely diced

• 2 garlic cloves, minced

• 1 Tbsp vegetable oil

• 1 tsp cumin

• ½ tsp salt

• ¼ tsp pepper

• 4 Tbsp butter

• 4 Tbsp all purpose flour

• 2 cup broth, chicken or vegetable

• 4oz green chiles, canned/chopped

• 1 cup sour cream, full fat or plain Greek yogurt

• 2 cups Cheese, Monterrey Jack, self shredded if possible (divide by 1 cup sections each)

Directions

1. Preheat oven to 350°F.

2. Sautée onion, garlic, cumin, salt & pepper in oil until the onion is tender. Add the shredded chicken and cook until heated through.

   Remove from heat and fold in Monterrey Jack (1 cup only). Set aside.

3. Meanwhile, melt butter in saucepan. Whisk in the flour and cook off raw taste but do NOT let it brown. Slowly whisk in the broth and simmer until thickened.

4. Remove thickened sauce from heat. Add sour cream or yogurt and green chilies. Taste and season with salt and pepper.

5. Spray a baking dish with cooking spray. Add ½ cup sour cream sauce to the bottom.

6. Divide chicken mixture into 8 servings. Put 1 serving in each tortilla, and roll seam side down. Pour remaining sauce on top of each enchilada. Sprinkle with the remaining cup of Monterrey Jack

7. Bake at 350 degrees (preheated) 20-30 minutes or until bubbly and enjoy!