Ingredients:

  • 3 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup sour cream
  • 4 oz cream cheese, softened
  • 4 oz diced green chiles
  • 1/2 tsp cumin
  • 12-16 medium flour tortillas
  • 2 cups shredded Cheddar or Pepper Jack cheese

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, 1/2 cup sour cream, garlic powder, and salt. Mix until the chicken is evenly coated.
  2. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux.
  3. Gradually whisk in the chicken broth, then stir in the sour cream, softened cream cheese, diced green chiles, and cumin. Simmer until the sauce is smooth and thickened.
  4. Flash-warm the flour tortillas to make them pliable. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a 9x13 inch baking dish.
  5. Pour the creamy white sauce evenly over the rolled enchiladas and top with 2 cups of shredded Cheddar or Pepper Jack cheese.
  6. Bake in the oven for 35 minutes, or until the sauce is bubbling and the cheese is melted and golden.