For the Chicken Enchiladas:
  • 1 store bought rotisserie chicken – shredded
  • green chile enchilada sauce
  • 1 mozzarella cheese – shredded
  • medium flour tortillas
For the AMAZING White Sauce:
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1-1/2 chicken broth
  • 1 small can (4oz) diced green chiles 
  • 3/4 sour cream
  • mozzarella cheese – shredded


  1. Preheat your oven to 350 degrees
  2. Spray a 7″ x 11″ baking dish with cooking spray
  3. In a medium bowl combine the chicken, 1 C of mozzarella cheese and the enchilada sauce
  4. Take a tortilla, top with about 1/4 C of the chicken mixture, then roll it up and place in the prepared baking dish
  5. Continue with all the tortillas until they are all filled and rolled – you should have enough chicken mixture to fill 6 tortillas
  6. In a saucepan, over medium-high heat, melt the butter and whisk in the flour
  7. Cook for 1 minute then add the chicken broth and whisk until smooth
  8. Let it cook until the sauce is thick and bubbly
  9. Add the sour cream and green chiles to the saucepan and stir
  10. Remove from heat and taste the sauce and season with salt and pepper as necessary – you really shouldn’t need anymore salt
  11. Pour the sauce over the enchiladas
  12. Top with the remaining mozzarella cheese
  13. Bake for 20-25 minutes or until the top starts to brown and the sauce is bubbly