Preparation

• Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
• In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
• Place chicken mixture into each of the 10 flour tortillas.
• Roll them all up and place them in the prepared baking dish.
• In a medium saucepan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
• Add 2 cups chicken broth and whisk until smooth.
• Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
• Take sauce off the heat and pour it over the enchiladas.
• Top with 1 cup shredded Monterey Jack cheese.
• Bake for about 20-25 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.