White Chicken Enchiladas

Ingredients

• 2 cups cooked chicken, shredded
• 8 ounces cream cheese, softened
• 2 cups Monterey Jack cheese, shredded
• 1 cup Cheddar cheese, shredded
• 1 cup sour cream
• 4 ounces green chiles, diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1 cup chicken broth
• 8-10 flour tortillas, burrito size
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large bowl, combine shredded chicken, softened cream cheese, 1 cup Monterey Jack cheese, 1/2 cup cheddar cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix well.

3. 3

   In a saucepan, heat olive oil over medium heat. Add remaining 1 cup Monterey Jack cheese, remaining 1/2 cup cheddar cheese, sour cream, and chicken broth. Stir constantly until cheese is melted and sauce is smooth. Season with salt and pepper to taste.

4. 4

   Spoon about 1/3 cup of the chicken filling into each tortilla. Roll tortillas tightly and place them seam-side down in the prepared baking dish.

5. 5

   Pour the creamy sauce evenly over the rolled enchiladas.

6. 6

   Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through and the cheese is melted and slightly golden brown.

7. 7

   Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, chopped cilantro, or diced tomatoes.