Ingredients:

  • 3 cups rotisserie chicken, shredded
  • 4 oz cream cheese, softened
  • 3 cups Monterey Jack cheese, shredded and divided
  • 8 oz diced green chiles, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup full-fat sour cream
  • 10-12 flour tortillas, soft taco size
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Prepare the filling. In a large mixing bowl, combine the 3 cups of shredded rotisserie chicken, 4 oz of softened cream cheese, 1 cup of the shredded Monterey Jack, 4 oz of the green chiles, cumin, and garlic powder. Mix with a sturdy spoon until the chicken is thoroughly coated and the mixture holds together. Note: Using softened cream cheese is vital here; if it's cold, you'll have white lumps instead of a smooth filling.
  2. Start the roux. In a medium saucepan over medium heat, melt the 3 tbsp of butter. Whisk in the 3 tbsp of flour and cook for 1-2 minutes until it smells slightly nutty but stays pale in color.
  3. Build the sauce base. Slowly pour in the 2 cups of chicken broth while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce is thick enough to leave a clear path when you run a finger across the back of the spoon.
  4. Finish the white sauce. Remove the pan from the heat. Whisk in the 1 cup of sour cream and the remaining 4 oz of diced green chiles until the sauce looks velvety and smooth. Add salt and pepper to taste.
  5. Heat the oven. Preheat your oven to 350°F (175°C) and lightly grease your 9x13-inch baking dish with butter or a quick spray of oil.
  6. Assemble the enchiladas. Place about 2-3 tablespoons of the chicken filling into the center of each tortilla. Roll them up tightly like a cigar and place them seam side down in the dish so they don't unroll.
  7. Sauce and cheese. Pour the white sauce evenly over the top, making sure to hit the edges of the tortillas so they don't dry out. Sprinkle the remaining 2 cups of Monterey Jack cheese over everything.
  8. The final bake. Bake for 20-25 minutes until the cheese is melted and small bubbles appear around the edges.
  9. Optional broil. If you like a bit of color, turn the broiler on for the last 2 minutes until the cheese has brown, toasted spots.
  10. Rest before serving. Let the dish sit for 5 minutes. This allows the sauce to set slightly so it doesn't run everywhere when you lift out a serving. Creamy Garlic Parmesan Chicken: Pan-Seared in 30 Minutes — Master this creamy garlic parmesan chicken recipe using a precise emulsificat...Chicken Cacciatore: Traditional One Pot Italian Recipe — Master authentic Chicken Cacciatore with our step-by-step timing guide. This ...Chicken Fried Rice in 25 Minutes: Pan-Seared for 4 Servings — Master easy Chicken Fried Rice at home. This recipe includes a step-by-step t... $img_2$