Ingredients
- 8 to 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 (chopped)
- 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)
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Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux whisking constantly to prevent lumps until sauce thickens, about 3 to 4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese mixture. Mix thoroughly.
- Preheat oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish. Place about 1/3 cup chicken mixture in the center of each tortilla, roll tightly, and arrange seam side down in the dish.
- Pour remaining white sauce evenly over rolled enchiladas and sprinkle remaining cheeses on top.
- Bake uncovered at 350°F for 25 to 30 minutes until bubbling and golden brown. Remove and let rest for 5 minutes before serving.
Notes
- Warm tortillas for easier rolling. Grate cheese for better melting. Assemble a day ahead and bake when ready.