Chicken Enchiladas White Sauce (Print Version)

Creamy, cheesy enchiladas with tender chicken and tangy sour cream sauce that make for an irresistible, comforting meal.

# Ingredients:

→ Filling

01 - 2 cups cooked, shredded chicken (rotisserie chicken recommended)
02 - 1 cup shredded Monterey Jack cheese
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Sour Cream Sauce

08 - 3 tablespoons butter
09 - 3 tablespoons all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup sour cream
12 - 1 can (4 oz) diced green chilies

→ Assembly

13 - 8 small flour tortillas (15 cm/6-inch size)
14 - 1 cup shredded Monterey Jack cheese (for topping)
15 - Fresh cilantro for garnish (optional)

# Steps:

01 - In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix thoroughly to ensure even distribution of seasonings.
02 - Lay each tortilla flat and spoon approximately 1/4 cup of the chicken mixture into the center. Roll tightly and place seam-side down in a greased 23×33 cm (9×13-inch) baking dish. Continue until all tortillas are filled and arranged in the dish.
03 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux. Gradually whisk in chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
04 - Remove the pan from heat and stir in sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.
05 - Preheat the oven to 175°C (350°F). Pour the prepared sour cream sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of Monterey Jack cheese over the top. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
06 - Remove from oven and let stand for 5 minutes. Garnish with fresh cilantro before serving, if desired. Pair with Spanish rice or a crisp green salad for a complete meal.

# Notes:

01 - These enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking.
02 - For a spicier version, add diced jalapeños to the sauce or filling.
03 - Rotisserie chicken saves preparation time and adds extra flavor.

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