Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, mix the shredded chicken and 1 cup of Monterey Jack cheese.
- Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable. This prevents tearing when rolling.
- Fill each tortilla with about 1/4 cup of the chicken mixture and roll it up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
- Prepare the queso sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until the mixture is smooth. Continue cooking until the sauce thickens slightly, about 5 minutes.
- Reduce the heat to low. Add the cubed Velveeta cheese, green chiles, cumin, and salt. Stir until the cheese is completely melted and the sauce is smooth.
- Pour the queso sauce evenly over the rolled enchiladas in the baking dish.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and heated through.
Nutrition
Notes
You can substitute cheddar cheese for Monterey Jack if you prefer. If the queso sauce seems too thick before pouring, add a splash of milk while stirring until you reach the desired consistency.