Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced green chiles
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 8-10 corn tortillas
  • Fresh cilantro, for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, cream cheese, Monterey Jack cheese, green chiles, and garlic powder. Mix until well combined.
  3. In a medium saucepan, heat olive oil over medium heat. Stir in flour to create a roux, cooking for about 1 minute until lightly golden.
  4. Gradually whisk in the chicken broth, cooking until thickened. Stir in sour cream, cheddar cheese, cumin, salt, and pepper. Mix until smooth.
  5. Warm tortillas in a skillet to make them pliable. Place a generous spoonful of the filling onto each tortilla and roll tightly. Arrange enchiladas seam-side down in the baking dish.
  6. Pour the white sauce over the enchiladas, ensuring they’re well coated. Bake for 25-30 minutes until bubbly and golden on top.
  7. Garnish with fresh cilantro before serving.