Ingredients:

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup full-fat sour cream
  • 4 oz canned diced green chilies
  • 3 cups cooked shredded chicken
  • 2.5 cups shredded Monterey Jack cheese
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 12 8-inch flour tortillas
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, 1 cup of the Monterey Jack cheese, cumin, garlic powder, and onion powder. Toss well to ensure the chicken is evenly seasoned.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
  4. Slowly pour in the chicken broth while whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Whisk in the sour cream and diced green chilies until smooth and creamy. Season with salt and pepper to taste.
  6. Briefly warm the tortillas to make them pliable. Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  7. Pour the sour cream sauce evenly over the rolled tortillas and sprinkle with the remaining 1.5 cups of Monterey Jack cheese.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.