Sometimes, making a few small changes to a recipe can create an completely different meal. (This recipe in a spin off of the White Chicken Enchiladas I shared last summer)
10 soft tacos
Meat from one rotisserie chicken
2 cups shredded Mexican cheese, divided
1 can Rotel
Sea salt to taste
Sweet onion, diced and sauteed
2 cloves garlic, minced
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chilies
Preheat oven to 350. Grease 9x13 pan. Saute onion and garlic together in EVOO.
Roux: In a separate pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies.
Mix chicken, onions, garlic, Rotel, salt, 1 cup cheese, and 1/2 cup of roux.
Roll up in tortillas and place in pan. Pour remaining roux over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for approximately 3 minutes or until cheese browns.
I also made this recently as a mexican lasagna, using a round pie dish and layering the filling in between tortillas and then topping with the roux and cheese. I used four tortillas in all. It was another fun variation of this recipe.