Ingredients:

  • 3 cups (450g) cooked and shredded chicken breast
  • 1 cup (115g) shredded Monterey Jack cheese
  • 4 oz (113g) cream cheese, softened
  • 4 oz (113g) diced green chiles
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 1 1/2 cups (355ml) chicken broth
  • 1 cup (240g) sour cream
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1.5g) ground cumin
  • 8 (6-inch) flour tortillas
  • 2 cups (225g) shredded sharp Cheddar cheese
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. Combine shredded chicken, softened cream cheese, Monterey Jack, green chiles, garlic powder, and salt in a large bowl. Fold until the chicken is evenly coated.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  3. Slowly pour in chicken broth, whisking constantly until the sauce thickens and bubbles.
  4. Remove sauce from heat. Stir in sour cream, onion powder, and cumin until smooth and glossy.
  5. Preheat oven to 350°F (175°C). Brush flour tortillas with vegetable oil and warm in a skillet for 10 seconds per side.
  6. Spoon 1/3 cup of chicken mixture into each tortilla, roll tightly, and place seam side down in the baking dish.
  7. Pour the creamy white sauce over the Chicken Enchiladas and sprinkle with Cheddar cheese.
  8. Bake 20 minutes until the sauce is bubbling and cheese is golden brown.