Ingredients

8-10 medium flour tortillas

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

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 ground cumin

Salt and pepper to taste

Instructions

Step 1: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This is the roux, the base of the white sauce.

Step 2: Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until well combined.

Step 3: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined Monterey Jack and cheddar cheeses. Mix thoroughly to evenly distribute the flavors.

Step 4: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom.

Step 5: Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.

Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.

Step 7: Bake uncovered for 25-30 minutes until the sauce is bubbling and the cheese on top is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving.

Tips & Variations

For extra flavor, add a little garlic powder or smoked paprika to the filling.

Substitute rotisserie chicken with cooked shredded turkey or leftover grilled chicken.

For a spicier kick, add chopped jalapeños or a dash of hot sauce to the filling or sauce.

Use corn tortillas instead of flour for a more traditional texture, but warm them first to avoid cracking.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead or even the day before. Keep them covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if chilled.

What can I use if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt for a similar creamy texture, or use a mixture of cream cheese and milk to achieve the desired consistency in the sauce.