Cottage Cheese Egg Bites

White Chicken Enchiladas

2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)

1 cup shredded Monterey Jack Shredded Cheese (or mozzarella)

salt, pepper, Adobo seasoning, to taste

10 flour tortillas (taco size)

3 Tablespoons butter

3 Tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream

4 ounce can diced green chiles (do not drain)

1 cup shredded Monterey Jack Cheese

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 hack 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.

*You can cook chicken for this recipe in a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
*Or you can boil your chicken until cooked.
*Or you could use a storebought rotisserie chicken.
*It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.