Creamy White Chicken Enchiladas

Ingredients:

• 2 cups shredded, cooked chicken (you can use a store-bought rotisserie chicken too)
• 10 white flour (or white corn) tortillas
• 2 cups shredded Monterey Jack cheese 
• 3 tbsp Fresh Harvest Baklouti Green Chili olive oil (plus more to coat pan) (You can substitute other Fresh Harvest spicy olive oils here as well)
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Adobo seasoning, to taste

Instructions:

1. Preheat oven to 350F degrees. Brush a 9 x 13 baking dish with Baklouti olive oil.
2. In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with Adobo seasoning.
3. Place chicken mixture into each of the flour tortillas and tightly roll them. Place in pan.
4. Heat Baklouti olive oil in a medium sauce pan, until shimmering.
5. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
6. Add chicken broth and whisk until smooth. Cook at low boil while whiskey for 1 minute. 
7. Stir in sour cream and green chiles. Be sure not to let the mixture boil.
8. Take sauce off the heat and pour it over the enchiladas.
9. Top with remaining shredded cheese.
10. Bake for about 20-25 minutes.
11. 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. (optional: garnish with scallions before serving)