Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) chicken broth
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp (32g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • Salt and freshly ground white pepper to taste
  • 12 (6-inch/15cm) flour tortillas
  • 2 cups (225g) shredded Monterey Jack cheese, divided
  • Chopped fresh cilantro (optional)
  • Sliced green onions (optional)

Instructions:

  1. Sauté chicken breasts in olive oil with spices until cooked through (internal temp 165°F/74°C). Shred using two forks.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Stir in sour cream, heavy cream, parmesan cheese and seasonings. Simmer until thickened.
  3. Preheat oven to 350°F (175°C). Lightly grease the baking dish. Warm tortillas in microwave or dry skillet.
  4. Spoon some chicken mixture and sprinkle cheese into each tortilla. Roll up tightly and place seam-down in the prepared baking dish.
  5. Pour the white sauce evenly over the enchiladas. Sprinkle with remaining cheese.
  6. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
  7. Garnish with cilantro and green onions (if using). Serve immediately.