Creamy Chicken Enchiladas



°2 cups shredded cooked chicken (store-bought roast chicken can be used)
°1 cup grated Monterey Jack cheese (or mozzarella)
°Salt, pepper, adobo seasoning, to taste
°10 flour tortillas (taco size)
°3 tablespoons of butter
°3 tablespoons all-purpose flour
°Half a cup of chicken broth
°1 cup sour cream
°4 ounces green bell pepper, diced (do not drain)
°1 cup grated Monterey Jack cheese


Preheat oven to 350 degrees F . Spray a 9" x 13" baking dish with nonstick cooking spray.
In a medium bowl, combine 2 cups shredded cooked chicken, 1 cup shredded Monterey Jack cheese, salt, pepper and Adobo seasoning to taste.
Spoon chicken mixture into each of 10 tortillas.
Roll them all up and put them in the prepared baking dish.

In a medium saucepan, melt 3 tablespoons of butter.
Whisk in 3 tablespoons all-purpose flour and cook and thicken for 1 minute (do not let it burn).
Add 2 cups of chicken broth and stir until smooth.
Stir in 1 cup sour cream and 4 ounces diced green pepper. Be sure not to let the mixture boil.
Remove the sauce from the heat and pour it over the enchiladas.
Top with 1 cup grated Monterey Jack cheese.
Bake for 20-25 minutes.
If you like, you can turn the grill to high heat and broil for a minute or two until the cheese is brown and slightly crispy.

Enjoy !