– Rotisserie chicken – Tortillas – Salsa verde – Monterey jack cheese – Butter – Flour – Chicken broth – Garlic powder – Onion powder – Sour cream – Green chilies

Preheat the oven to 400 F. Prepare a casserole dish with non-stick cooking spray.

step 1

Divide cooked, shredded chicken evenly between the  tortillas. Spoon cheese and salsa verde on top.

step 2

Roll each enchilada. Place seam-side down into the prepared baking dish. In a saucepan, melt butter over low heat.

step 3

Add flour, stirring gently. Add chicken broth and spices, then increase the heat to medium heat to bring to a boil, whisking vigorously.

step 4

Remove from heat. Add sour cream and green chiles and whisk vigorously. Pour over the enchiladas, then sprinkle with Monterey jack cheese.

step 5

Bake for about 20 minutes. Remove from the oven, and allow to cool. Sprinkle with fresh cilantro and salsa verde. Serve warm.

step 6