Chicken Enchiladas with Sour Cream White Sauce (Print version)

Tender chicken enchiladas baked under a creamy sour cream white sauce with green chiles and melted Monterey Jack cheese.

# Ingredients:

For the enchiladas

01 - 3 cups (about 420 g) cooked shredded chicken
02 - 2 cups (225 g) shredded Monterey Jack cheese, divided
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon kosher salt, plus more to taste
06 - 1/4 teaspoon black pepper
07 - 10 soft taco-size flour tortillas
08 - Cooking spray or butter, for the baking dish

For the sour cream white sauce

09 - 3 tablespoons (42 g) unsalted butter
10 - 3 tablespoons (24 g) all-purpose flour
11 - 2 cups (480 ml) low-sodium chicken broth
12 - 1 cup (240 g) sour cream
13 - 1 can (4 oz or 113 g) diced green chiles, undrained

For serving

14 - 2 tablespoons chopped cilantro or parsley, optional
15 - Lime wedges, optional

# Instructions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a bowl, stir together the shredded chicken, 1 cup Monterey Jack, garlic powder, cumin, salt, and pepper. Taste and adjust the seasoning if needed.
03 - Divide the chicken filling among the tortillas. Roll each tortilla snugly and place seam-side down in the prepared baking dish.
04 - Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until the mixture looks smooth and pale golden.
05 - Slowly whisk in the chicken broth. Cook for 2-3 minutes until lightly thickened. Lower the heat, stir in the sour cream and green chiles, and remove from the heat before it boils.
06 - Pour the sauce evenly over the rolled tortillas. Sprinkle with the remaining 1 cup Monterey Jack and bake for 20-25 minutes, until hot and bubbling around the edges.
07 - Broil for 1-2 minutes if you want golden cheese spots. Rest for 5 minutes, then finish with cilantro or parsley and lime if using.

# Good to know:

01 - Use rotisserie chicken to keep prep time short.
02 - Do not boil the sauce after adding sour cream.
03 - Rest 5 minutes before serving so the filling settles.

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