Ingredients
- 8-10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter (for white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- Combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture in a mixing bowl. Mix thoroughly.
- Preheat the oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Serve warm with extra cilantro, sliced jalapeños, or a dollop of sour cream. Pair with rice or salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None