Sour Cream Chicken Enchilladas

 Serves: 6-8    |     Prep: 15 min     |     Cook: 25 min     |     Ready: 40 min


10 flour tortillas, medium size
2 cups cooked chicken, shredded
2 cups (or more) thick shredded
     Tillamook Mexican 4 Cheese,
salt & pepper, to taste
1/8 tsp. adobe seasoning

2 T. salted butter
2 T. all purpose flour
1 cup chicken stock
1 cup whole milk
salt & pepper, to taste
1/8 tsp. Adobe seasoning, adjust per
1/4 tsp. cumin, adjust per taste
1/2 cup sour cream
4 oz mild diced green chiles, 1 can



Preheat oven to 350 degrees. Spray one 9×13 and one 9×9 glass dish with nonstick cooking spray and set aside.

Mix chicken, 1 1/2 cups cheese and spices in a bowl. Spread chicken mixture down the center of each tortilla and roll up. Place into prepared dish.

For the sauce: Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles, and spices. Cook another minute to heat thoroughly.

Pour sauce over filled tortillas and spread to the edges as best as possible.

Top enchiladas with remaining 1/2 cup (or more) cheese and bake 20-30 minutes or until hot and melty. Feel free to broil the top to brown the cheese.