°2 cups cooked, shredded chicken (store-bought roast chicken can be used)

°10 flour tortilla

°2 cups shredded Monterey Jack cheese (or mozzarella cheese)

°3 tablespoons butter

°3 tablespoons of flour

°2 cups chicken broth

°1 cup sour cream

°4 ounces green pepper can be cut into cubes

°Salt, pepper and Adobo seasoning to taste


Heat the oven to 350 degrees Fahrenheit. Spray a 9″ x 13 baking dish with nonstick cooking spray.

In a medium bowl, combine cooked shredded chicken, 1 cup shredded cheese, salt, pepper, and Adobo seasoning.

Put the chicken mixture on each piece of tortilla bread.

Roll them all up and place them in the prepared baking dish.

In a medium sized saucepan, melt the butter.

Whisk in the flour and let it cook and thicken for 1 minute (don't let it burn).

Add chicken broth and whisk until smooth. Add sour cream and green pepper. Make sure not to let the mixture boil.

Remove the sauce from the heat and pour it over the enchiladas. Put the rest of the grated cheese.

Bake for 20-25 minutes. If you'd like, you can turn the grill up to high heat and grill for a minute or two until the cheese is brown and slightly browned.

Enjoy !

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