Ingredients:

  • 2 cups cooked chicken, shredded
  • 8 small flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish

Instructions:

  1. In a large bowl, combine shredded chicken, half of each cheese, and seasoning to taste.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden.
  3. Gradually add milk while continuing to whisk until smooth and thickened (about 5 minutes). Stir in garlic powder, onion powder, cumin, and season with salt and pepper.
  4. Pour half of the white sauce into the bowl with the chicken and mix well.
  5. Preheat the oven to 350°F (175°C). Spread a small amount of white sauce on the bottom of a baking dish.
  6. Spoon chicken filling into each tortilla, roll up, and place seam-side down in the dish. Pour remaining white sauce over the enchiladas and sprinkle with leftover cheese.
  7. Bake for 20-25 minutes, until bubbly and golden brown on top.
  8. Garnish with fresh cilantro and serve hot.