Creamy White Chicken Enchiladas

Ingredients

• 3 cups cooked, shredded chicken
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup full-fat sour cream
• 2 cups shredded Monterey Jack cheese, divided
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and black pepper to taste

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. In a medium bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese and set aside.

2. 2

   In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly, to form a roux.

3. 3

   Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a simmer and cook for 3-5 minutes until the sauce has thickened enough to coat the back of a spoon.

4. 4

   Remove the saucepan from the heat. Let it cool for a minute, then whisk in the sour cream, diced green chiles, cumin, garlic powder, and onion powder until smooth. Season with salt and pepper to taste.

5. 5

   Spread 1/2 cup of the white sauce on the bottom of the prepared baking dish.

6. 6

   Warm the tortillas to make them pliable. Fill each tortilla with a line of the chicken and cheese mixture, roll it up snugly, and place it seam-side down in the baking dish.

7. 7

   Pour the remaining sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle the remaining 1 cup of cheese over the top.

8. 8

   Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden brown. Let the enchiladas rest for 5-10 minutes before serving.