Directions
- 1Preheat oven to 350°F.
- 2Lightly grease a 9×13 baking dish.
- 3In a bowl, toss shredded chicken with garlic powder, onion powder, cumin, salt, and pepper.
- 4Stir 1 cup Monterey Jack into the seasoned chicken.
- 5Add about ¼ cup filling to each tortilla, roll up, and place seam-side down in the dish.
- 6Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
- 7Slowly whisk in chicken broth. Cook 3–4 minutes until thickened.
- 8Remove from heat. Stir in sour cream and green chilies.
- 9Taste and add a pinch of salt/pepper only if needed.
- 10Pour sauce over enchiladas.
- 11Top with remaining 1 cup cheese.
- 12Bake uncovered for 20–25 minutes, until hot and bubbly.
- 13Garnish with cilantro if desired.
Ingredients
- 2 cups cooked, shredded chicken
- 8 6-inch small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- fresh cilantro
Equipment
9x13 baking dishsaucepan
Tips
- Use Monterey Jack cheese for the best flavor.
- You can use canned chicken, rotisserie chicken, or fajita chicken for the filling.
- Season the chicken with garlic powder, onion powder, cumin, salt, and pepper.
- Making the sauce from scratch with butter, flour, chicken broth, sour cream, and green chilies is preferred over canned cream of chicken.
- Taste the sauce and add salt/pepper only if needed.
- Bake until hot and bubbly and the cheese is melted.
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