• Now that we have our ingredients lined up, let’s dive into making these delicious enchiladas!

Step 1: Prepare the White Sauce

• First, melt the butter in a saucepan over medium heat. As it melts, add the flour. This creates a roux, which will thicken our sauce.
• Whisk both together until it forms a paste, about a minute. Gradually pour in the chicken broth, whisking continuously to avoid lumps.
• As the mixture thickens, stir in the sour cream, diced green chiles, smoked paprika, garlic powder, and season with salt, black pepper, and Adobo seasoning. Bring this to a gentle simmer.

Step 2: Shred the Chicken

• While the sauce simmers, let’s shred the cooked chicken. If you’re using rotisserie chicken, just pull off the meat from the bones and shred it using your fingers or a fork. Place it in a mixing bowl.

Step 3: Combine Sauce and Chicken

• Once the white sauce is ready, take off the heat and reserve about a cup for later. Stir the remaining sauce into the shredded chicken. This mixture will fill our tortillas and pack them with flavor.

Step 4: Assemble the Enchiladas

• Preheat your oven to 350°F (175°C). Now comes the fun part! Take a tortilla and spoon a generous amount of the chicken and sauce mixture down the center. Roll it tightly and place it seam-side down in a greased baking dish.
• Repeat the process with the remaining tortillas and chicken mixture.

Step 5: Top with Sauce and Cheese

• Pour the reserved white sauce over the assembled enchiladas. Ensure they are coated well. Don’t skimp on that creamy goodness! Sprinkle the remaining cheese on top, and you’re almost there.

Step 6: Bake Time

• Pop the dish into the preheated oven for about 20-25 minutes. You’re looking for bubbly cheese and a slight golden color on top.

Step 7: Let It Rest

• Once it’s out of the oven, let it rest for a few minutes. This step allows everything to set, making it easier to serve.